WO2017164298A1 - Composition d'inhibition d'érythème, son procédé d'utilisation, son procédé de préparation, procédé d'inhibition d'érythème, et produit de bactéries d'acide lactique - Google Patents

Composition d'inhibition d'érythème, son procédé d'utilisation, son procédé de préparation, procédé d'inhibition d'érythème, et produit de bactéries d'acide lactique Download PDF

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Publication number
WO2017164298A1
WO2017164298A1 PCT/JP2017/011682 JP2017011682W WO2017164298A1 WO 2017164298 A1 WO2017164298 A1 WO 2017164298A1 JP 2017011682 W JP2017011682 W JP 2017011682W WO 2017164298 A1 WO2017164298 A1 WO 2017164298A1
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Prior art keywords
erythema
composition
lactic acid
suppressing
acid bacteria
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PCT/JP2017/011682
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English (en)
Japanese (ja)
Inventor
雅史 森藤
恭子 伊藤
晶美 北出
深澤　朝幸
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株式会社 明治
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Priority to SG11201806603YA priority Critical patent/SG11201806603YA/en
Priority to JP2018507405A priority patent/JP7061560B2/ja
Priority to CN201780010744.3A priority patent/CN109475583B/zh
Publication of WO2017164298A1 publication Critical patent/WO2017164298A1/fr

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    • 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
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A23L33/12—Fatty acids or derivatives thereof
    • 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
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • 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
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/66—Phosphorus compounds
    • A61K31/683—Diesters of a phosphorus acid with two hydroxy compounds, e.g. phosphatidylinositols
    • A61K31/688—Diesters of a phosphorus acid with two hydroxy compounds, e.g. phosphatidylinositols both hydroxy compounds having nitrogen atoms, e.g. sphingomyelins
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
    • A61K35/12—Materials from mammals; Compositions comprising non-specified tissues or cells; Compositions comprising non-embryonic stem cells; Genetically modified cells
    • A61K35/20—Milk; Whey; Colostrum
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
    • A61K35/66—Microorganisms or materials therefrom
    • A61K35/74—Bacteria
    • A61K35/741—Probiotics
    • A61K35/744—Lactic acid bacteria, e.g. enterococci, pediococci, lactococci, streptococci or leuconostocs
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
    • A61K35/66—Microorganisms or materials therefrom
    • A61K35/74—Bacteria
    • A61K35/741—Probiotics
    • A61K35/744—Lactic acid bacteria, e.g. enterococci, pediococci, lactococci, streptococci or leuconostocs
    • A61K35/747—Lactobacilli, e.g. L. acidophilus or L. brevis
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K38/00—Medicinal preparations containing peptides
    • A61K38/02—Peptides of undefined number of amino acids; Derivatives thereof
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds

Definitions

  • the present invention relates to a composition for suppressing the formation of erythema, a method for using the same, and a method for producing the same.
  • the present invention also relates to a method for suppressing the formation of erythema.
  • the present invention also relates to lactic acid bacteria products.
  • the skin which is the largest human organ, is in constant contact with the external environment, unlike other organs, and can be affected by various external factors. For this reason, abnormalities of various properties can occur in the skin. As such an external factor, for example, ultraviolet rays can be shown.
  • an external factor for example, ultraviolet rays can be shown.
  • the amount of ultraviolet rays falling on the surface of the earth has increased. Therefore, adverse effects on the skin due to excessive ultraviolet rays-such as skin inflammation, immunosuppression, oxidation, DNA damage, skin cancer, reduced skin barrier function, erythema formation, wrinkle formation, reduced elasticity, skin aging There are concerns about promotion.
  • An object of the present invention is to provide a composition for suppressing erythema formation that can sufficiently suppress the formation of erythema on the skin.
  • the composition for suppressing erythema production comprises a lactic acid bacteria product containing a polysaccharide (hereinafter referred to as “polysaccharide-containing lactic acid bacteria product”) as an active ingredient. That is, the polysaccharide-containing lactic acid bacteria product is used as a composition for suppressing erythema production or as one component thereof.
  • the “composition” referred to herein includes animals such as pharmaceuticals, supplements, food additives and the like, foods and drinks (excluding animals and plants themselves), and food and drink compositions (including processed foods and drinks). Included are those that can be ingested (including humans).
  • composition for suppressing erythema production according to the first aspect of the present invention can sufficiently inhibit the production of erythema.
  • the polysaccharide-containing lactic acid bacteria product is produced by a combination of Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus (Streptococcus thermophilus). Preferably it is produced.
  • Lactobacillus delbruecki subspecies bulgaricus specifically refers to Lactobacillus delbruecki subspecies bulgaricus OLL1247 (accession number: NITE BP-01814) and Lactobacillus delbruecki It is preferable that it is at least one of Subsp.
  • Streptococcus thermophilus is at least one of Streptococcus thermophilus OLS3078 (accession number: NITE BP-01697) and Streptococcus thermophilus 1131. Is preferred.
  • the above-mentioned composition for suppressing erythema formation further contains sphingolipid as an active ingredient.
  • the above-mentioned composition for suppressing erythema formation further contains a collagen peptide as an active ingredient.
  • the erythema formation-suppressing composition described above reduces the erythema intensity of the skin of the user by 1 or more when it is ingested every day for 4 weeks or more.
  • the polysaccharide-containing lactic acid bacteria product and sphingolipid are added as active ingredients to the composition for suppressing erythema formation, the intake is 200 ⁇ g / day for polysaccharides and 4 mg / day for sphingolipids. It is.
  • the intake is 200 ⁇ g / day for polysaccharides and 4 mg for sphingolipids. Or more per day, and the collagen peptide is 400 mg or more per day.
  • the above-mentioned composition for suppressing erythema formation increases the minimum amount of erythema on the skin of the user when ingested daily for 4 weeks or more.
  • the minimum erythema amount is preferably increased by 1 or more, more preferably by 2 or more, more preferably by 3 or more, and further preferably by 4 or more.
  • the intake is 200 ⁇ g / day for polysaccharides and 4 mg / day for sphingolipids. It is.
  • the intake is 200 ⁇ g / day for polysaccharides and 4 mg for sphingolipids. Or more per day, and the collagen peptide is 400 mg or more per day.
  • the above-mentioned composition for suppressing erythema formation increases the pigmentation strength of the skin of the user when ingested every day for 4 weeks or more.
  • the pigmentation strength is preferably increased by 1 or more, more preferably increased by 2 or more.
  • the intake is 200 ⁇ g / day for polysaccharides and 4 mg / day for sphingolipids. It is.
  • the intake is 200 ⁇ g / day for polysaccharides and 4 mg for sphingolipids. Or more per day, and the collagen peptide is 400 mg or more per day.
  • the method according to the second aspect of the present invention is a method of using a polysaccharide-containing lactic acid bacteria product as a composition for suppressing erythema production. That is, it is to provide a polysaccharide-containing lactic acid bacterium product for use as a composition for suppressing erythema production.
  • the method for suppressing the production of erythema comprises at least 7 days (one week) of the above-mentioned composition for suppressing erythema production so that the polysaccharide intake is 200 ⁇ g or more / day, Oral ingestion.
  • the intake period is preferably 1 week or longer, more preferably 2 weeks or longer, further preferably 3 weeks or longer, and particularly preferably 4 weeks or longer.
  • a composition for inhibiting erythema production is produced by supplying a milk raw material to a lactic acid bacterium producing a polysaccharide. That is, here, the polysaccharide-containing lactic acid bacteria product is used to produce a composition for suppressing the formation of erythema.
  • 10 is a bar graph showing the erythema score of each sample according to Experimental Example 1.
  • 6 is a bar graph showing ⁇ a * values of samples according to Experimental Example 1.
  • 10 is a bar graph showing the erythema score of each sample according to Experimental Example 2.
  • 10 is a bar graph showing the erythema score of each sample according to Experimental Example 3.
  • the composition for suppressing erythema production is an orally ingested composition for suppressing the production of erythema by sunburn (ultraviolet irradiation), and is a lactic acid bacteria product (hereinafter “polysaccharide” containing polysaccharides). It is referred to as “body-containing lactic acid bacteria product”).
  • the composition for suppressing erythema formation further contains a sphingolipid as an active ingredient in addition to the polysaccharide-containing lactic acid bacteria product, and preferably contains a sphingolipid and a collagen peptide. More preferred.
  • composition for suppressing erythema formation the form of the composition for suppressing erythema formation will be described, and the optional components in each form will be described in detail.
  • an efficient intake method and effects of the composition for suppressing erythema production will be described in detail.
  • the polysaccharide-containing lactic acid bacteria product includes a polysaccharide-containing lactic acid bacteria fermented product (hereinafter referred to as “polysaccharide-containing lactic acid bacteria fermented product”), polysaccharide.
  • Lactic acid bacteria cultures hereinafter referred to as “polysaccharide-containing lactic acid bacteria cultures”
  • lactic acid bacteria metabolites containing polysaccharides and the like.
  • lactic acid bacteria as used herein is a general term for microorganisms that assimilate glucose and produce lactic acid with a yield of sugar of 50% or more. As a physiological property, they are gram-positive cocci or bacilli and have no motility. It has characteristics such as lack of spore formation and negative catalase. Lactic acid bacteria have been eaten all over the world through fermented milk since ancient times, and can be said to be extremely safe microorganisms.
  • lactic acid bacteria have been genus Lactococcus, Lactobacillus, Leuconostoc, Pediococcus, Streptococcus, Wissella, Tetrageno
  • the genus is classified into 11 genera such as Tetragenococcus genus, Oenococcus genus, Enterococcus genus, Vagococcus genus and Carnobacterium genus. All of these lactic acid bacteria can be used in the embodiment of the present invention.
  • Lactobacillus delbrueckii subspices bulgaricus Lactobacillus delbrueckii subspices bulgaricus (Lactobacillus delbrueckii subsp.
  • Lactobacillus delbrucky subspecies bulgaricus is Lactobacillus delbrucky subspecies bulgaricus OLL1247 (accession number: NITE BP-01814) and Lactobacillus delbrucky subspecies bulgaricus.
  • the Streptococcus thermophilus is preferably Streptococcus thermophilus OLS3078 (accession number: NITE BP-01697) and at least one Streptococcus thermophilus 1131. Is preferred.
  • Lactobacillus delbruecki subspecies bulgaricus 2038 bacterium and Streptococcus thermophilus 1131 bacterium can be obtained by isolation from Bulgaria Yogurt LB81 (registered trademark) manufactured by Meiji Co., Ltd.
  • lactic acid bacteria fermented product means a culture itself obtained by fermentation with lactic acid bacteria.
  • the fermented lactic acid bacterium includes a fermented lactic acid bacterium and a processed product thereof, for example, a culture filtrate or culture supernatant obtained by sterilizing a culture (fermented lactic acid bacterium) by filtration, centrifugation, membrane separation, or the like.
  • Liquid, culture filtrate / culture supernatant, lactic acid bacteria fermented product, and the like concentrated by an evaporator or the like, pasted product, diluted product (dried, heated, reduced pressure, etc.) dried product.
  • the preparation of the treated product should be performed by combining one or more of the aforementioned treatment steps such as sterilization treatment such as filtration, centrifugation, membrane separation, precipitation, concentration, pasting, dilution, drying, etc. Can do.
  • sterilization treatment such as filtration, centrifugation, membrane separation, precipitation, concentration, pasting, dilution, drying, etc.
  • the culture medium include nonfat dry milk medium and MRS medium to which yeast extract is added.
  • the product of lactic acid bacteria is particularly preferably a fermented milk product or milk culture of lactic acid bacteria.
  • the fermented milk product and the cultured milk product include fermented milk (yogurt) and polysaccharides.
  • Fermented milk (yogurt) is a fermented food prepared by mixing lactic acid bacteria and yeast with milk and fermenting it, and is widely eaten from the viewpoint of its deliciousness, beauty and health. Fermented milk (yogurt) can be preferably used as its supernatant.
  • This fermented milk may be added with a thickening agent such as pectin, guar gum, xanthan gum, carrageenan, processed starch, or a gelling agent, in addition to a culture solution such as skim milk powder or a whey degradation product.
  • a thickening agent such as pectin, guar gum, xanthan gum, carrageenan, processed starch, or a gelling agent
  • milk examples include animal milk such as cow milk and processed products thereof (for example, skim milk, whole milk powder, skim milk powder, spinach, casein, whey, fresh cream, compound cream, butter, buttermilk powder, cheese Etc.), vegetable milk such as soybean milk derived from soybean.
  • animal milk such as cow milk and processed products thereof (for example, skim milk, whole milk powder, skim milk powder, spinach, casein, whey, fresh cream, compound cream, butter, buttermilk powder, cheese Etc.)
  • vegetable milk such as soybean milk derived from soybean.
  • the milk may be sterilized or may not be sterilized.
  • the fermented milk raw material mix is a mixture containing raw milk and other components.
  • This fermented milk raw material mix includes raw materials commonly used in the production of fermented milk such as raw milk, water, and other optional components (eg, sugar, sugar, sweetener, sour agent, mineral, vitamin, flavor, etc.). It is obtained by warming to dissolve and mixing.
  • Raw milk may contain water, raw milk, pasteurized milk, skim milk, whole milk powder, skim milk powder, whole fat concentrated milk, skim concentrated milk, butter milk, butter, cream, cheese, and the like.
  • the raw milk may contain whey protein concentrate (WPC), whey protein isolate (WPI), ⁇ -lactalbumin ( ⁇ -La), ⁇ -lactoglobulin ( ⁇ -Lg) and the like. .
  • fermented milk undergoes processes such as raw material mix preparation process, raw material mix (heating) sterilization process, raw material mix cooling process, starter addition process, fermentation process, fermented milk cooling process, etc.
  • raw material mix preparation step raw materials are mixed (prepared).
  • raw material mix cooling step raw material mix cooling step
  • starter addition step raw material mix cooling step
  • fermentation step fermented milk cooling step
  • a commonly used medium can be used. That is, any medium can be used as long as it contains a nitrogen source, an inorganic substance and other nutrients in addition to the main carbon source.
  • a nitrogen source lactose, glucose, sucrose, fructose, starch hydrolysate, molasses, etc. can be used depending on the assimilation ability of the bacteria used.
  • organic nitrogen-containing substances such as casein hydrolyzate, whey protein hydrolyzate, ⁇ -lactalbumin, ⁇ -lactoglobulin, glycomacropeptide, soybean protein hydrolyzate and the like can be used.
  • meat extract, fish extract, yeast extract and the like can be used as the growth promoter.
  • the lactic acid bacteria are preferably cultured in an anaerobic state, but are usually preferably cultured in a microaerobic state used in liquid stationary culture or the like.
  • a culture method under anaerobic conditions a known method such as a method of culturing in a carbon gas gas phase can be adopted, but other methods may be adopted.
  • the culture temperature is preferably in the range of 30 ° C. to 47 ° C., more preferably in the range of 35 ° C. to 46 ° C., and still more preferably in the range of 37 ° C. to 45 ° C. .
  • the pH of the medium during the cultivation of lactic acid bacteria is preferably maintained within the range of 6 or more and 7 or less, but may be other pH ranges as long as the pH allows the bacteria to grow.
  • the culture time for lactic acid bacteria and the like is usually preferably in the range of 1 hour to 48 hours, more preferably in the range of 8 hours to 36 hours, and more preferably in the range of 10 hours to 24 hours. Is more preferable.
  • Fermented milk typically has a non-fat milk solid content of 8% by weight or more, and the number of lactic acid bacteria or yeast is in the range of 10 6 / ml to 10 11 / ml.
  • sphingolipid is a generic term for lipids having sphingoid bases, and is a component constituting a eukaryotic cell membrane. It has been clarified that the effect of improving can be obtained.
  • These sphingolipids are naturally derived, such as those derived from milk such as cow's milk, goat milk, sheep milk, and horse milk, those derived from egg yolk, those derived from cereals such as soybean, rice, corn, and konjac And those derived from beets.
  • milk such as cow's milk, goat milk, sheep milk, and horse milk
  • those derived from egg yolk those derived from cereals such as soybean, rice, corn, and konjac And those derived from beets.
  • those derived from milk are preferred, and more specifically those derived from milk are preferred.
  • This sphingolipid contains sphingomyelin, ceramide, glucosylceramide, and galactosylceramide.
  • the sphingolipid is preferably at least one selected from the group consisting of sphingomyelin, ceramide, glucosylceramide and galactosylceramide.
  • the sphingolipid is preferably sphingophospholipid, more preferably sphingomyelin.
  • Sphingomyelin is one of the sphingolipids derived from milk, and when taken orally, it deteriorates the skin condition (decreased barrier function of the skin, dryness and roughness of the skin, decreased water content of the stratum corneum, atopy It has been clarified that effects such as dermatitis can be prevented or improved.
  • this sphingomyelin is a substance composed of ceramide and phosphocholine, and is hydrolyzed to ceramide and phosphocholine by sphingomyelinase. Furthermore, ceramide is hydrolyzed to sphingoid base and fatty acid by ceramidase. Most of the fatty acids are absorbed by epithelial cells of the small intestine, while some sphingoid bases are re-synthesized into sphingomyelin, ceramide and the like. It has been reported that sphingomyelin is degraded by enteric bacteria.
  • examples of molecular species contained in sphingomyelin, particularly milk-derived sphingomyelin include, for example, “sphingosine or dihydrosphingosine having a carbon chain number of 16 to 18” and “carbon chain of 14 or more.
  • examples include a sphingomyelin molecular species in which phosphocholine or phosphoethanolamine is bound to a ceramide structure in which “fatty acid within the range of 26 or less” is bound to an amide.
  • ceramide is a substance in which a sphingo base and a fatty acid are combined, and is hydrolyzed into a sphingoid base and a fatty acid by ceramidase.
  • the molecular species contained in ceramide include “sphingosine, dihydrosphingosine, sphingadienin, phytosphingosine or hydroxysphingenin having a carbon chain number of 16 to 18” and “carbon chain of 14 to 26”.
  • Examples include molecular species in which a “fatty acid or hydroxy fatty acid within the following range” is an amide bond.
  • Glucosylceramide is a substance in which glucose is bound to ceramide composed of a sphingo base and a fatty acid, and is hydrolyzed to ceramide and glucose by a glucoceramide-degrading enzyme.
  • the molecular species contained in glucosylceramide include, for example, “sphingosine, dihydrosphingosine, sphingadienin, phytosphingosine or hydroxysphingenin having a carbon chain number of 16 to 18” and “carbon chain of 14 or more.
  • Glucosylceramide molecular species in which glucose is bound to the ceramide structure in which “fatty acid or hydroxy fatty acid within the range of 26 or less” is amide-bonded can be mentioned.
  • Galactosylceramide is a substance in which galactose is bound to ceramide composed of a sphingo base and a fatty acid, and is hydrolyzed into ceramide and galactose by a galactosylceramide-degrading enzyme.
  • the molecular species contained in galactosylceramide include, for example, “sphingosine, dihydrosphingosine, sphingadienin, phytosphingosine or hydroxysphingenin having a carbon chain number of 16 or more and 18 or less” and “carbon chain of 14 or more.
  • Examples of ceramide molecular species to which amide bonds of “fatty acid or hydroxy fatty acid within the range of 26 or less” include galactosylceramide molecular species to which galactose is bound.
  • the content of the sphingolipid in the composition for suppressing erythema formation according to the embodiment of the present invention is preferably in the range of 7 parts by mass to 120,000 parts by mass with respect to 100 parts by mass of the polysaccharide. More preferably, it is in the range of not less than 2500 parts by mass, more preferably in the range of not less than 35 parts by mass and not more than 500 parts by mass, and in the range of not less than 90 parts by mass and not more than 250 parts by mass. Particularly preferred.
  • the collagen peptide means a peptide having an average molecular weight of about 10,000 or less, which is obtained by hydrolyzing collagen to lower its molecular weight.
  • a commercially available product can be used, or it can be produced according to a known method (for example, see JP-A-2006-241013).
  • the method for producing a collagen peptide include a method of hydrolyzing collagen contained in fish, cow, pig, chicken, etc., or gelatin obtained by heat-denaturing collagen.
  • Collagen peptides are easily soluble in cold water and highly concentrated in gelatin and thickening polysaccharides, which are difficult to dissolve in water and hot, unless hot water is used. Easy to handle because it can be dissolved in
  • the collagen peptide can be added to the raw material as a powder, or it can be dissolved in water and added as a solution, but it is preferably added as a solution for uniform mixing.
  • composition for suppressing erythema formation it is preferable to use a collagen peptide having a molecular weight of about 1000 to 8000 derived from fish skin, fish scales, pig skin, and chicken legs.
  • the content of the collagen peptide in the composition for suppressing erythema formation according to the embodiment of the present invention is preferably in the range of 700 parts by mass to 2.5 million parts by mass with respect to 100 parts by mass of the polysaccharide. More preferably, it is within the range of not less than 2 parts by mass and not more than 250,000 parts by mass, more preferably not less than 3500 parts by mass and not more than 50000 parts by mass, and more preferably not less than 9000 parts by mass and not more than 25000 parts by mass. Is particularly preferred.
  • the erythema production inhibiting composition according to an embodiment of the present invention is a preparation such as pharmaceuticals, supplements and food additives, food and drink (excluding animals and plants themselves). Moreover, forms, such as food-drinks composition (including processed food-drinks), can be taken.
  • the preparation is prepared as an oral preparation according to a conventional method using additives that are acceptable for formulation.
  • This preparation may take the form of solid preparations such as tablets, powders, fine granules, granules, capsules, pills, sustained-release preparations, and liquid preparations such as solutions, suspensions and emulsions.
  • Additives that are acceptable for formulation include, for example, excipients, stabilizers, preservatives, wetting agents, emulsifiers, lubricants, sweeteners, colorants, fragrances, buffers, antioxidants, pH Examples thereof include regulators.
  • Specific examples of food additives include seasonings such as processed seasonings, flavor seasonings, and cooking mixes.
  • the food and drink and the food and drink composition are processed for human and animal food and drink, and include solutions, suspensions, emulsions, powders, and solid moldings. It is not particularly limited as long as it can be taken orally such as food.
  • foods and drinks and food and drink compositions include milk products (including processed milk), yogurts, lactic acid bacteria beverages, fermented milk, ice creams, creams, cheeses, and other dairy products;
  • milk products including processed milk
  • yogurts lactic acid bacteria beverages
  • fermented milk ice creams, creams, cheeses, and other dairy products
  • fruit juice beverages vegetable beverages, soy milk beverages, coffee beverages, tea beverages, jelly beverages, cocoa, smoothie powdered beverages and sports powdered beverages
  • fortified powdered beverages cosmetic powdered foods, powdered soups, steamed bread
  • beverages such as concentrated beverages and alcoholic beverages
  • bread products such as bread, pasta, noodles, cake mixes, fried flour and bread crumbs
  • chocolate, gum, rice cake, cookies, gummi, snacks Japanese sweets, jelly, pudding, etc.
  • Confectionery such as dessert confectionery; curry, busta sauce, potov, stew, Japanese food retort food; processed oil, butter, margarine, spread Fats and oils such as mayonnaise; Instant foods such as freeze-dried foods; Agricultural processed products such as canned agricultural products, jams and marmalades, pickles, boiled beans, cereals, miscellaneous foods; processed fishery products; processed livestock products; Frozen foods such as side dishes and fries; liquid foods, animal feeds, tablets, and cosmetics used in the oral cavity.
  • the food and drink and the food and drink composition include functional food, health and nutrition food, health food, food for specified health, functional display food, functional nutrition food, food for the sick, Also included are classifications such as infant formula, maternal or lactating infant formula, or food and drink with a disease risk reduction label.
  • the indication of disease risk reduction is the indication of food or drink that may reduce the disease risk, and is based on the standard established by the FAO / WHO Joint Food Standards Committee (Codex Committee) or Refers to the standard and is a prescribed or recognized indication.
  • arbitrary components can be added to the food and drink and the food and drink composition as necessary.
  • optional ingredients are not particularly limited, but are usually sweeteners, acidulants, vegetables, fruits and seed juices and extracts, vitamins, minerals, amino acids, etc.
  • Nutrients lactic acid bacteria (excluding essential lactic acid bacteria according to embodiments of the present invention), useful microorganisms such as bifidobacteria and propionic acid bacteria, fermented products thereof, functional sugars such as oligosaccharides, royal jelly, glucosamine , Existing functional materials such as astaxanthin and polyphenol, fragrances, pH adjusters, excipients, acidulants, colorants, emulsifiers, preservatives and the like.
  • the composition for suppressing erythema production according to an embodiment of the present invention is preferably taken orally for at least 7 days so that the amount of polysaccharide taken is 200 ⁇ g or more / day.
  • the erythema intensity can be reduced by one or more, and the minimum erythema amount and pigmentation intensity can be increased.
  • the intake is 200 ⁇ g / day for polysaccharides and 4 mg / day for sphingolipids. It is.
  • a polysaccharide-containing lactic acid bacterium product, sphingolipid and collagen peptide are added as active ingredients to the composition for suppressing erythema production, the intake is 200 ⁇ g / day for polysaccharides and 4 mg for sphingolipids. Or more per day, and the collagen peptide is 400 mg or more per day.
  • the intake of the polysaccharide is not particularly limited as long as it does not harm the human body, but considering the cost effectiveness, it is preferably in the range of 200 ⁇ g / day to 60000 ⁇ g / day, preferably 300 ⁇ g / day to 45000 ⁇ g. Is more preferably in the range of 400 ⁇ g / day to 30000 ⁇ g / day, and particularly preferably in the range of 500 ⁇ g / day to 15000 ⁇ g / day.
  • the intake of sphingolipid and collagen peptide can be derived from the above-described content range definition for 100 parts by mass of polysaccharide at the stage where the intake of polysaccharide is determined.
  • the lipid is preferably in the range of 4 mg / day to 500 mg / day, more preferably in the range of 6 mg / day to 400 mg / day, and in the range of 8 mg / day to 300 mg / day. More preferably, it is particularly preferably in the range of 10 mg / day to 200 mg / day.
  • the collagen peptide is preferably in the range of 400 mg / day to 20000 mg / day, more preferably in the range of 600 mg / day to 15000 mg / day, and more preferably in the range of 800 mg / day to 10,000 mg / day. More preferably, it is within the range, and particularly preferably within the range of 1000 mg / day to 5000 mg / day.
  • the required doses of the above-mentioned active ingredients are based on human administration experiments, but the necessary doses to the human body from the required administration doses in animal experiments (for example, mouse experiments) using the following formula based on Food Safety Commission materials. It can also be converted into a dose.
  • the content of the polysaccharide in yogurt A was measured according to the phenol sulfate method (Hodge et al., “Methods in carbohydrate chemistry”, Vol. 1, page 338 (1962)). Specifically, it is as follows.
  • the hairless mouse was irradiated with ultraviolet rays for 50 seconds at an illuminance of 0.4 mW / cm 2 (Note that GL20SE manufactured by Sankyo Electric Co., Ltd. (wavelength region: from 280 nm as an ultraviolet irradiation device) 400 nm, peak wavelength: 306 nm)
  • the degree of erythema on the back skin of each hairless mouse was scored (see the description below for the scoring method).
  • control group a group of hairless mice administered with water (corresponding to a comparative example) is referred to as a “control group”, and a group of hairless mice administered orally with yogurt A at 11.3 g / kg body weight / day (Examples) And a hairless mouse group (corresponding to Examples) to which a polysaccharide extract was orally administered at 70 mg / kg body weight / day is referred to as a “polysaccharide extract group”.
  • the hairless mouse was irradiated with ultraviolet rays for 50 seconds at an illuminance of 0.4 mW / cm 2 (Note that GL20SE manufactured by Sankyo Electric Co., Ltd. (wavelength region: from 280 nm as an ultraviolet irradiation device) 400 nm, peak wavelength: 306 nm)
  • the degree of erythema on the back skin of each hairless mouse was scored in the same manner as in Experimental Example 1.
  • control group a group of hairless mice administered with water (corresponding to a comparative example) is referred to as a “control group”, and a group of hairless mice administered orally with yogurt A at 11.3 g / kg body weight / day (Examples) And the hairless mouse group (corresponding to Examples) to which yogurt B was orally administered at 11.3 g / kg body weight / day is referred to as “yogurt B group”.
  • Example 3- the effect of the “lactic acid bacteria fermented product, sphingomyelin, collagen peptide-containing composition” on skin erythema formation under ultraviolet irradiation was examined. Specifically, erythema was generated on the skin by irradiating hairless mice with ultraviolet rays, and the effect of the “composition containing lactic acid bacteria fermentation product, sphingomyelin, collagen peptide” on this state was verified.
  • the “mixture of sphingomyelin and collagen peptide” is 10 mg / kg body weight / day of sphingomyelin (PC700 manufactured by Fontera, sphingomyelin content 16.5% by mass) and collagen peptide (manufactured by Nitta Gelatin Co., Ltd.).
  • the hairless mouse was irradiated with ultraviolet rays for 50 seconds at an illuminance of 0.4 mW / cm 2 (Note that GL20SE manufactured by Sankyo Electric Co., Ltd. (wavelength region: from 280 nm as an ultraviolet irradiation device) 400 nm, peak wavelength: 306 nm)
  • the degree of erythema on the back skin of each hairless mouse was scored in the same manner as in Experimental Example 1.
  • a group of hairless mice administered with water (corresponding to a comparative example) is referred to as a “control group”, sphingomyelin is 10 mg / kg body weight / day, and collagen peptide is 1.0 g / kg body weight.
  • the group of hairless mice (corresponding to Examples) to which the mixture was administered so as to be / day is referred to as “sphingomyelin & collagen peptide group”, “the yogurt is 11.3 g / kg body weight / day, and the sphingomyelin is 10 mg.
  • yogurt prepared in Experimental Example 2, polysaccharide content 42 ⁇ g / g) to 190 g / day and sphingomyelin (Fontera PC700, sphingo).
  • Myelin content (16.5% by mass) is 10 mg / day and collagen peptide (Ikuos, Nitta Gelatin Co., Ltd., origin: fish scale, molecular weight: 3000 to 5000, collagen peptide content 88.0% by mass) is 1.
  • the remaining 10 subjects were irradiated with the same illuminance ultraviolet light as before the ingestion without ingesting the sphingomyelin & collagen peptide-containing yogurt, and after 24 hours from the end of the ultraviolet irradiation, the subjects were exposed to the ultraviolet irradiation site. And the a * value of the part not irradiated with ultraviolet rays was measured.
  • a group of subjects who did not take the sphingomyelin & collagen peptide-containing yogurt is referred to as a “non-intake group” and a group of subjects who took the sphingomyelin & collagen peptide-containing yogurt ( (Corresponding to Example) is referred to as “intake group”.
  • Example 5- the effect of sphingomyelin & collagen peptide-containing yogurt on human skin erythema formation under ultraviolet irradiation was examined. Specifically, erythema was produced in the skin by irradiating human with ultraviolet rays, MED was measured, and the influence of sphingomyelin & collagen peptide-containing yogurt on this state was verified.
  • yogurt prepared in Experimental Example 2, polysaccharide content 42 ⁇ g / g) to 190 g / day and sphingomyelin (Fontera PC700, sphingo).
  • Myelin content (16.5% by mass) is 10 mg / day and collagen peptide (Ikuos, Nitta Gelatin Co., Ltd., origin: fish scale, molecular weight: 3000 to 5000, collagen peptide content 88.0% by mass) is 1.
  • each subject's back was irradiated with the same intensity of ultraviolet light as before the intake for the same period of time, and 24 hours after the completion of ultraviolet irradiation. Later, the subjects 'erythema was visually evaluated and the subjects' MED was measured.
  • test subjects were irradiated with UV rays having the same illuminance as before the intake for the same period of time without ingesting sphingomyelin and collagen peptide-containing yogurt, and UV irradiation was completed 24 After a lapse of time, the erythema of the subjects 'skin was visually evaluated and the subjects' MED was measured.
  • a group of subjects who did not take the sphingomyelin & collagen peptide-containing yogurt is referred to as a “non-intake group” and a group of subjects who took the sphingomyelin & collagen peptide-containing yogurt ( (Corresponding to Example) is referred to as “intake group”.
  • Example 6- the effect of sphingomyelin & collagen peptide-containing yogurt on human skin pigmentation formation under ultraviolet irradiation was examined. Specifically, pigment was deposited on the skin by irradiating human with ultraviolet rays, and the effect of sphingomyelin & collagen peptide-containing yogurt on this state was verified.
  • yogurt prepared in Experimental Example 2, polysaccharide content 42 ⁇ g / g) to 190 g / day and sphingomyelin (Fontera PC700, sphingo).
  • Myelin content (16.5% by mass) is 10 mg / day and collagen peptide (Ikuos, Nitta Gelatin Co., Ltd., origin: fish scale, molecular weight: 3000 to 5000, collagen peptide content 88.0% by mass) is 1.
  • the subject After ingesting sphingomyelin and collagen peptide-containing yogurt for 4 weeks so that the dose is 0 g / day, the subject is irradiated with ultraviolet rays with the same illuminance as before the ingestion for the same period of time, and the subject's ultraviolet irradiation sites 7 days after the completion of the ultraviolet irradiation. And the L * value of the site not irradiated with ultraviolet rays was measured.
  • the remaining 10 subjects were irradiated with the same illuminance ultraviolet light as before the ingestion without ingesting the sphingomyelin & collagen peptide-containing yogurt, and the subjects were exposed to the ultraviolet irradiation site 7 days after the completion of the ultraviolet irradiation. And the L * value of the site not irradiated with ultraviolet rays was measured.
  • a group of subjects who did not take the sphingomyelin & collagen peptide-containing yogurt is referred to as a “non-intake group” and a group of subjects who took the sphingomyelin & collagen peptide-containing yogurt ( (Corresponding to Example) is referred to as “intake group”.
  • Example 7 the effect of sphingomyelin & collagen peptide-containing yogurt on human skin erythema formation under ultraviolet irradiation was examined. Specifically, erythema was produced in the skin by irradiating human with ultraviolet rays, MED was measured, and the influence of sphingomyelin & collagen peptide-containing yogurt on this state was verified.
  • yogurt prepared in Experimental Example 1, polysaccharide content 110 ⁇ g / g) of 92 g / day, and sphingomyelin (PC700 manufactured by Fontera, Sphingo).
  • Myelin content (16.5% by mass) is 10 mg / day and collagen peptide (Ikuos, Nitta Gelatin Co., Ltd., origin: fish scale, molecular weight: 3000 to 5000, collagen peptide content 88.0% by mass) is 1.
  • the sphingomyelin & collagen peptide-containing yogurt was ingested for 5 weeks so that it might be 0 g / day.
  • a non-calorie milk drink prepared by adding 2 mg of sphingomyelin to skim milk powder (manufactured by Meiji Co., Ltd.) and adjusting it to the same pH as that of sphingomyelin & collagen peptide-containing yogurt (control) Food) was taken at a pace of 1 per day for 5 weeks (note that the control food does not contain collagen peptide, and the subjects' intake of sphingomyelin per day is 2 mg).
  • control food group the group of subjects who ingested the control food (corresponding to the comparative example) is referred to as the “control food group”, and the group of subjects ingested the sphingomyelin & collagen peptide-containing yogurt (corresponding to the example) It is called “food group”.

Abstract

La présente invention vise à fournir une composition qui est utilisée pour inhiber un érythème et qui peut inhiber efficacement un érythème cutané. Cette composition pour inhiber un érythème comprend un produit de bactéries d'acide lactique contenant un polysaccharide comme principe actif. Il est préférable que le produit de bactéries d'acide lactique soit produit par une combinaison de bactéries de Lactobacillus delbrueckii subsp. bulgaricus OLL1247 et/ou de bactéries de Lactobacillus delbrueckii subsp. bulgaricus 2038, et de bactéries de Streptococcus thermophilus OLS3078 et/ou de bactéries de Streptococcus thermophilus 1131. Il est particulièrement préférable que cette composition pour inhiber un érythème contienne en outre au moins un parmi un sphingolipide et un peptide de collagène comme principe actif.
PCT/JP2017/011682 2016-03-24 2017-03-23 Composition d'inhibition d'érythème, son procédé d'utilisation, son procédé de préparation, procédé d'inhibition d'érythème, et produit de bactéries d'acide lactique WO2017164298A1 (fr)

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SG11201806603YA SG11201806603YA (en) 2016-03-24 2017-03-23 Composition for inhibiting erythema formation, method of using same, method for preparing same, method for inhibiting erythema, and lactic acid bacteria producing substance
JP2018507405A JP7061560B2 (ja) 2016-03-24 2017-03-23 スフィンゴミエリン吸収促進用兼紅斑生成抑制用発酵乳ならびにその使用方法およびその製造方法、スフィンゴミエリンの吸収を促進させると共に紅斑の生成を抑制する方法、乳酸菌産生物およびスフィンゴミエリンを含有する発酵乳
CN201780010744.3A CN109475583B (zh) 2016-03-24 2017-03-23 用于抑制红斑产生的组合物及其使用方法和制造方法、抑制红斑产生的方法、乳酸菌产物

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JP2020115783A (ja) * 2019-01-24 2020-08-06 株式会社明治 血糖値上昇抑制作用を有する発酵乳
JP7267020B2 (ja) 2019-01-24 2023-05-01 株式会社明治 血糖値上昇抑制作用を有する発酵乳

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