Skin-beautifying food and drink
阅读说明：本技术 美肤用饮食品 (Skin-beautifying food and drink ) 是由 今井康行 平桥智裕 于 2019-10-30 设计创作，主要内容包括：提供一种具有美肤效果的饮食品、例如抑制肌肤的水分蒸发流失量(TEWL)的增加、或增加角质水分量、或改善肌肤皱纹、色斑等的饮食品。本发明涉及的饮食品是含有藻蓝蛋白作为有效成分的美肤用饮食品。(Provided is a food or drink having a skin-beautifying effect, for example, a food or drink which suppresses an increase in the amount of water evaporation loss (TEWL) of the skin, increases the amount of keratinous water, or improves wrinkles, spots, and the like of the skin. The food or drink according to the present invention is a skin-beautifying food or drink containing phycocyanin as an active ingredient.)
1. A skin-caring beverage and food contains phycocyanin as effective component.
2. The food or drink for skin care according to claim 1, wherein the phycocyanin is phycocyanin derived from blue algae.
3. The food or drink for skin care according to claim 2, wherein the blue algae is blue algae of the genus Spirulina.
4. The food or beverage for skin care according to any one of claims 1 to 3, wherein the phycocyanin contains C-phycocyanin.
5. The food or drink for skin care according to claim 4, wherein the phycocyanin comprises C-phycocyanin and allophycocyanin.
6. The food or beverage for skin care according to any one of claims 1 to 5, which is a food or beverage for improving skin moisture retention.
7. The food or beverage for skin care according to any one of claims 1 to 5, which is a food or beverage for improving skin elasticity.
8. The food or beverage for skin care according to any one of claims 1 to 5, which is a food or beverage for improving skin wrinkles.
9. The food or beverage for skin care according to any one of claims 1 to 5, which is a food or beverage for improving skin spots.
10. The food or beverage for skin care according to any one of claims 1 to 5, which is a food or beverage for improving skin firmness or a food or beverage for improving skin luster.
Technical Field
The present invention relates to a food or beverage for skin care.
Background
It is known that cyanobacteria of the genus cyanobacteria, particularly spirulina, contain phycocyanin which exhibits blue color, and many studies have been made on the biological activity of phycocyanin.
For example, since phycocyanin has an action of inhibiting the activity of lipase such as pancreatic lipase, a lipase activity inhibitor containing phycocyanin as an active ingredient has been reported (for example, see patent document 1).
Further, since phycocyanin has a higher serum lipid-improving effect than soybean protein, a serum lipid-lowering agent containing phycocyanin as an active ingredient has been reported (for example, see patent document 2).
Documents of the prior art
Patent document
Patent document 1: japanese patent laid-open publication No. 2004-359638
Patent document 2: japanese patent laid-open publication No. 2003-137805
Disclosure of Invention
Problems to be solved by the invention
However, it has not been known until now that phycocyanin exhibits a skin-beautifying effect in the case of oral ingestion of phycocyanin.
The purpose of the present invention is to provide a food or drink having a skin-beautifying effect.
Means for solving the problems
As a result of intensive studies to solve the above problems, the present inventors have found that phycocyanin exhibits a skin-beautifying effect when the phycocyanin is orally ingested, and have completed the present invention.
That is, the present invention includes the following aspects.
[1] A skin-caring beverage and food contains phycocyanin as effective component.
[2] The skin-beautifying food or beverage according to [1], wherein the phycocyanin is phycocyanin derived from a blue algae.
[3] The skin-beautifying food or beverage according to [2], wherein the cyanobacteria is a cyanobacteria of the genus Spirulina.
[4] The skin-beautifying food or beverage according to any one of [1] to [3], wherein the phycocyanin contains C-phycocyanin.
[5] The skin-beautifying food or beverage according to the above [4], wherein the phycocyanin comprises C-phycocyanin and allophycocyanin.
[6] The skin-beautifying food or beverage according to any one of the above [1] to [5], which is a food or beverage for improving skin moisture retention.
[7] The skin-beautifying food or beverage according to any one of the above [1] to [5], which is a food or beverage for improving skin elasticity.
[8] The skin-beautifying food or beverage according to any one of the above [1] to [5], which is a food or beverage for improving skin wrinkles.
[9] The skin-beautifying food or beverage according to any one of the above [1] to [5], which is a food or beverage for improving skin spots.
[10] The food or beverage for skin care according to any one of the above [1] to [5], which is a food or beverage for improving skin firmness or a food or beverage for improving skin luster.
Effects of the invention
According to the present invention, a food or drink having a skin-beautifying effect can be provided.
Drawings
FIG. 1 is a graph showing the effect of phycocyanin on the suppression of water evaporation loss.
Fig. 2 is a view showing an example of an evaluation sheet for evaluating a skin condition used in the VAS method.
FIG. 3 is a graph showing the effect of phycocyanin on skin firmness.
FIG. 4 is a graph showing the effect of phycocyanin on skin luster.
FIG. 5 is a graph showing the effect of phycocyanin on skin moisturizing effect.
Detailed Description
The skin-beautifying food or beverage of the present invention will be described in detail below, but the description of the constituent elements described below is an example of one embodiment of the present invention, and these are not specific.
(skin-beautifying food and drink)
The skin-beautifying drink and food of the present invention contains phycocyanin as an active ingredient.
Phycocyanin is a chromoprotein having phycocyanin as a chromophore. Phycocyanin has a structure in which phycocyanin is bound to protein.
Examples of the phycocyanin according to the present invention include phycocyanin derived from algae such as phycocyanin derived from blue algae, phycocyanin derived from red algae, and phycocyanin derived from crypthecodinium, and among them, phycocyanin derived from blue algae is preferable because it can be obtained in a large amount.
Examples of the blue algae include blue algae such as Spirulina (spirolinia), Arthrospira (artrospira), Synechocystis (Aphanizomenon), Synechocystis (Fisherella), Anabaena (Anabaena), Nostoc (Nostoc), Synechocystis (Synechocystis), Synechococcus, Tolypothrix, cryptophyte (Aphanothece), mastix (mastigocladus), and pleurococcus (pleurococcus). Among them, the blue algae of the genus Spirulina and Arthrospira, which are produced on an industrial scale and have confirmed safety, are preferable, and the blue algae of the genus Spirulina are more preferable.
Further, as a raw material for producing phycocyanin, live blue algae may be used, or blue algae subjected to drying treatment may be used. The dried product of blue algae may be obtained by preparing live blue algae into a dried product by a conventional method, or may be a commercially available dried product.
Examples of the phycocyanin according to the present invention include C-phycocyanin, R-phycocyanin, and allophycocyanin, and the phycocyanin preferably contains C-phycocyanin from the viewpoints of quality, safety, and easy availability. Therefore, a preferred embodiment of the present invention includes a food or beverage for skin care containing C-phycocyanin as a main component.
A more preferred embodiment includes a food or beverage for skin care containing C-phycocyanin and allophycocyanin. For example, the skin-beautifying food or beverage may contain a phycocyanin mixture containing C-phycocyanin and allophycocyanin extracted from blue algae of the genus Spirulina.
Phycocyanin can be obtained, for example, by the following method: suspending blue algae in buffer solution such as water, phosphate buffer solution, and citric acid buffer solution to extract phycocyanin in blue algae.
The method for extracting phycocyanin is not particularly limited, and generally known methods can be used.
A preferred embodiment of the extraction method is, for example, the extraction method described in Japanese patent application laid-open No. 2006-230272. Specifically, the following extraction method (i) can be mentioned. By the extraction method (i), phycocyanin having high purity and bright color tone can be obtained.
< extraction method (i) >
The extraction method (i) comprises:
a first step of obtaining an extract liquid obtained by extracting phycocyanin in a cyanobacteria into an aqueous suspension,
a second step of reacting the calcium salt with a phosphate to produce calcium phosphate and adsorbing impurities in phycocyanin to the calcium phosphate to obtain an adsorbate, and
a third step of removing the residue and adsorbate of the blue algae from the extract liquid.
Further, it is more preferable if the extraction method (i) is the following extraction method (ii).
< extraction method (ii) >
The extraction method (ii) comprises:
a first step of obtaining an extract liquid obtained by extracting phycocyanin in a cyanobacteria into an aqueous suspension,
a second step of reacting the calcium salt with a phosphate in the extract to produce calcium phosphate and adsorbing the impurities in the phycocyanin to the calcium phosphate to obtain an adsorbate,
a third step of removing the residue and adsorbate of the blue algae from the extract solution, and
a step of adding a chelating agent to the extract liquid before the third step.
By using the above extraction method (i) or (ii), high-quality phycocyanin can be extracted from cyanobacteria.
In particular, by using the above-mentioned extraction method (i) or (ii) for a blue algae belonging to the genus Spirulina, it is possible to extract high-quality phycocyanin having a good mixing ratio of C-phycocyanin and allophycocyanin.
In the above extraction method, the mixing ratio of C-phycocyanin and allophycocyanin can be adjusted to a desired range by appropriately selecting the extraction conditions.
The phycocyanin contained in the skin-beautifying food and drink of the present invention may be all C-phycocyanin.
Alternatively, the food or beverage may contain allophycocyanin, or a mixture containing C-phycocyanin and allophycocyanin.
The mixing ratio of the C-phycocyanin and the allophycocyanin is, for example, preferably 3 to 9.5:0.5 to 7, more preferably 6 to 9.5:0.5 to 4, and further preferably 7 to 8:2 to 3 in terms of mass ratio.
As shown in the following examples, phycocyanin according to the present invention exhibits a skin beautifying effect. In particular, the moisture retention and elasticity of the skin can be improved.
The phycocyanin can improve the moisture retention function, the elasticity function and the like of the skin, and realize the effect of beautifying the skin (skin beautifying effect).
Specific examples of the skin beautification include, for example, suppression of increase in evaporation loss of water (TEWL), increase in the amount of keratinous water, and increase in skin viscoelasticity. Further, the skin may be improved in wrinkles, the skin may be improved in texture, or stains may be improved. Further, the skin may be prevented from feeling dry, the skin may be enhanced in firmness and luster, or the skin may be enhanced in moist feeling.
In this way, the phycocyanin of the present invention can beautify the skin by improving the moisturizing function, the elasticity function, or the viscoelasticity of the skin. Therefore, the phycocyanin-containing food and drink of the present invention can be effectively used as a food and drink satisfying skin-beautifying effects by oral ingestion.
In addition, the phycocyanin-containing food and drink of the present invention has an effect of not only improving skin moisture retention and elasticity when they are not good and restoring the skin to a normal state, but also changing skin moisture retention and elasticity from a normal state to a more excellent state. That is, the skin-beautifying food or beverage of the present invention can be used not only as a food or beverage for restoring the moisturizing function and the elasticity function of the skin, but also as a food or beverage for promoting the moisturizing function and the elasticity function of the skin. Further, the skin-beautifying food or beverage of the present invention can also achieve the effect of preventing the decrease in the moisturizing function and the elasticity function of the skin. That is, when there is a possibility that the skin moisturizing function and the elastic function are not reduced, the skin moisturizing function and the elastic function may be reduced by taking the skin moisturizing agent in advance.
The skin-beautifying food and drink of the present invention can be applied not only to general foods and drinks but also to various foods and drinks for the purpose of beautifying skin, moisturizing skin, preventing or improving elasticity, and the like as necessary.
For example, it can be used for health foods, functional foods, foods for special uses, nutritional supplements, foods for special health uses, and the like. Some of these foods are foods allowed to have a marking function, and thus can be distinguished from general foods.
The skin-beautifying food or drink of the present invention can be used as a food or drink for beautifying the skin (particularly, a food or drink for improving the skin moisturizing function and the elasticity function), and can be added with signs such as "maintain skin beauty", "keep skin moist", "keep skin moisture", "improve skin barrier property", "maintain skin elasticity", "prevent skin dryness", "prevent wrinkles", "prevent color spots", "improve wrinkles", "improve color spots", "prevent a decrease in skin firmness", "prevent a decrease in skin gloss", "improve skin firmness", "improve skin gloss", and the like.
The form of the skin-beautifying food or beverage of the present invention is not particularly limited, and may be appropriately selected according to the purpose, and may be, for example, a solid, a liquid, a gel, or the like. Further, for example, a lozenge (including a chewing lozenge and the like), a capsule, a beverage, a jelly, a granule and the like may be mentioned.
When the form of the skin-beautifying food or beverage of the present invention is, for example, a troche (also referred to as a tablet), phycocyanin may be appropriately combined with additives such as an excipient, a binder, a disintegrating agent, a lubricant, a preservative, an antioxidant, an isotonic agent, a buffer, a coating agent, a flavoring agent, a dissolution aid, a base, a dispersing agent, a stabilizer, and a coloring agent, and prepared by a conventional method.
Examples of the excipient include starch and its derivatives (dextrin, carboxymethyl starch, etc.), cellulose and its derivatives (methyl cellulose, hydroxypropyl methyl cellulose, etc.), saccharides (lactose, white sugar, glucose, trehalose, etc.), etc., citric acid or its salts, malic acid or its salts, and ethylenediaminetetraacetic acid or its salts.
Examples of the binder include starch and its derivatives (alpha starch, dextrin, etc.), cellulose and its derivatives (ethyl cellulose, sodium carboxymethyl cellulose, hydroxypropyl methyl cellulose, etc.), gum arabic, traganth, gelatin, saccharides (glucose, white sugar, etc.), and ethanol.
Examples of the disintegrating agent include starch and derivatives thereof (carboxymethyl starch, hydroxypropyl starch, and the like), cellulose and derivatives thereof (sodium carboxymethyl cellulose, crystalline cellulose, hydroxypropyl methyl cellulose, and the like), carbonates (calcium carbonate, calcium hydrogen carbonate, and the like), amine yellow gum, gelatin, agar, and the like.
Examples of the lubricant include stearic acid, calcium stearate, magnesium stearate, talc, titanium oxide, calcium hydrogen phosphate, dried aluminum hydroxide gel, sucrose fatty acid ester, and edible fat and oil.
Examples of the preservative include parabens, sulfites (sodium sulfite, sodium pyrosulfite, etc.), phosphates (sodium phosphate, calcium polyphosphate, sodium metaphosphate, etc.), dehydroacetic acid, sodium dehydroacetate, glyceryl sorbate, and saccharides.
Examples of the antioxidant include sulfites (sodium sulfite, sodium bisulfite, etc.), erythorbic acid, L-ascorbic acid, cysteine, thioglycerol, butyl hydroxyanisole, dibutyl hydroxytoluene, propyl gallate, ascorbyl palmitate, dl- α -tocopherol, and the like.
Examples of the isotonic agent include sodium chloride, sodium nitrate, potassium nitrate, dextrin, glycerin, and glucose.
Examples of the buffer include sodium carbonate, hydrochloric acid, boric acid, and a phosphate (e.g., sodium hydrogen phosphate).
Examples of the coating agent include cellulose derivatives (e.g., hydroxypropyl cellulose, cellulose acetate phthalate, and hydroxypropylmethyl cellulose phthalate), shellac, polyvinylpyrrolidone, polyvinylpyridines (e.g., poly-2-vinylpyridine and poly-2-vinyl-5-ethylpyridine), polyvinylacetyldiethylaminoacetate, polyvinylalcohol phthalate, and methacrylate-methacrylic acid copolymers.
Examples of the flavoring agent include sugars (e.g., glucose, white sugar, and lactose), sodium saccharin, and sugar alcohols.
Examples of the dissolution aid include ethylenediamine, nicotinamide, sodium saccharin, citric acid salts, sodium benzoate, polyvinylpyrrolidone, polysorbates, sorbitan fatty acid esters, glycerin, propylene glycol, and benzyl alcohol.
Examples of the base include fats (lard, etc.), vegetable oils (olive oil, sesame oil, etc.), animal oils, lanolin acids, vaseline, paraffin, resin, bentonite, glycerin, and ethylene glycol.
Examples of the dispersing agent include gum arabic, gum tragacanth, cellulose derivatives (such as methyl cellulose), sodium alginate, polysorbates, and sorbitan fatty acid esters.
Examples of the stabilizer include sulfites (such as sodium bisulfite), nitrogen gas, and carbon dioxide.
The skin-beautifying food and drink of the present invention can be used as a component of products such as beverages, foods, food additives and the like.
Examples of the beverage include water, soft drink, fruit juice drink, milk drink, alcoholic drink, nonalcoholic drink, sports drink, and nutritional drink.
Examples of the food include bread, flour, rice, bean curd, dairy products, soy sauce, miso, and snacks.
Such foods and drinks can be prepared by a conventional method.
For the preparation of foods and beverages of various forms, the phycocyanin of the present invention can be suitably combined with any food material, other active ingredients, or additives acceptable in foods (for example, solvents, softeners, oils, emulsifiers, preservatives, acidulants, sweeteners, bitterants, flavoring agents, pH adjusters, surfactants, stabilizers, colorants, ultraviolet absorbers, antioxidants, moisturizers, thickeners, stickers, dispersants, fluidity improvers, foaming agents, humectants, flavors, seasonings, flavor modifiers, etc.) and the like, and prepared by a conventional method.
The other active ingredient (bioactive ingredient) is not particularly limited and may be appropriately selected according to the purpose, and may be, for example, a moisturizing ingredient for the purpose of moisturizing together with the phycocyanin of the present invention, a whitening ingredient for the purpose of whitening skin, or the like. For example, the skin-beautifying food or beverage of the present invention may contain moisture-retaining components such as amino acids, sugars, and glycerin, vitamins such as vitamin A, B, C (ascorbic acid) and D, E, and whitening components such as collagen, collagen peptide, hyaluronic acid, hyaluronate, ceramide, placental peptide, and astaxanthin.
The content of phycocyanin in the skin-beautifying food and drink of the present invention varies depending on the type, component and form of the food, and may be appropriately selected, and for example, the content of phycocyanin in the drink is preferably 0.01 mass% or more, more preferably 0.06 mass% or more, in terms of the solid content of phycocyanin, in the total mass. The content of phycocyanin in the beverage is preferably 10% by mass or less, and more preferably 3% by mass or less, in terms of the solid content of phycocyanin, in the total mass.
For example, the content of phycocyanin in a food is preferably 0.008 mass% or more, and more preferably 0.06 mass% or more, in terms of solid content of phycocyanin, in the total mass thereof. The content of phycocyanin in the food is preferably 99% by mass or less, more preferably 70% by mass or less, in terms of the solid content of phycocyanin, in the total mass.
In particular, when the food or beverage for skin care is in the form of a tablet, the content of phycocyanin in the tablet is preferably 2.5% by mass or more, more preferably 20% by mass or more, in terms of the solid content of phycocyanin, in the total mass thereof. The content of phycocyanin in the tablet is preferably 98% by mass or less, more preferably 70% by mass or less, in terms of the solid content of phycocyanin, in the total mass.
In the present invention, the phycocyanin content refers to the total amount of 2 or more kinds of phycocyanins selected from the group consisting of C-phycocyanin, R-phycocyanin, and allophycocyanin when these phycocyanins are contained in a food or drink.
When the phycocyanin contained in the food and drink for skin care of the present invention is a mixture of C-phycocyanin and allophycocyanin, the content ratio of C-phycocyanin to allophycocyanin in the food and drink for skin care is not particularly limited, and is, for example, preferably 3 to 9.5:0.5 to 7, more preferably 6 to 9.5:0.5 to 4, and further preferably 7 to 8:2 to 3 in terms of mass ratio.
In the present invention, the amount of phycocyanin to be taken is not particularly limited, and is appropriately selected depending on the type and components of food and drink, and for example, is preferably 25mg or more, more preferably 300mg or more, and preferably 1,333mg or less, more preferably 667mg or less per day for an adult.
In the present invention, the amount of phycocyanin taken refers to the total amount of phycocyanin when 2 or more kinds of phycocyanin selected from C-phycocyanin, R-phycocyanin, and allophycocyanin are contained in a food or drink.
When the food or drink for skin care of the present invention contains C-phycocyanin and allophycocyanin, for example, the amount of C-phycocyanin taken per day is preferably 19mg or more, more preferably 225mg or more, and preferably 1,000mg or less, more preferably 500mg or less per adult. The amount of allophycocyanin taken by an adult is preferably 6mg or more per day, more preferably 75mg or more, and preferably 333mg or less, more preferably 167mg or less.
Examples
The present invention will be described in more detail with reference to the following examples, but the scope of the present invention is not limited to these examples.
Example 1 preparation of a tablet containing phycocyanin
< extraction of phycocyanin >
Adding 65kg of dried Spirulina (spray dried product) produced in outdoor culture pond into 1300L of 1% calcium chloride (anhydrous) solution, stirring for 15 min to obtain uniform suspension, and extracting phycocyanin in blue algae to obtain extractive solution under standing condition of 20 deg.C for 15 hr.
To the extract was added 32kg of sodium dihydrogen phosphate, and after stirring for 0.5 hour, the mixture was allowed to stand at 20 ℃ and reacted for 2.5 hours to produce calcium phosphate, and to this calcium phosphate, impurities in phycocyanin were adsorbed to obtain an adsorbate. Then, the extract was introduced into a centrifuge, and centrifuged at a gravitational acceleration of 10,000G for 15 minutes to remove the residue and adsorbate of blue algae from the extract. The obtained phycocyanin extract was subjected to ultrafiltration using a separation membrane having a molecular weight cut-off of 10,000 to remove low molecular weight components and salts, and then trehalose and trisodium citrate were added thereto and mixed, followed by spray drying to obtain 15kg of a dried phycocyanin. This was designated as phycocyanin 1. The phycocyanin content in 100 mass% of the pigment powder of phycocyanin 1 was about 30 mass% (about 22 mass% for C-phycocyanin, about 8 mass% for allophycocyanin).
< phycocyanin assay >
For the quantification of phycocyanin, samples were dissolved in 100mM phosphate buffer (pH6.0) at No. 3, No. 2008 and No. 524 to No. 529 of Journal of AOAC International volume 91, and the absorbances at 620nm and 650nm were measured. Further, the amounts of C-phycocyanin (CPC) and Allophycocyanin (APC) were calculated according to the following equations.
CPC(mg/mL)＝0.162×OD620-0.098×OD650
APC(mg/mL)＝0.180×OD650-0.042×OD620
< production of test food >
Using the above phycocyanin 1, test foods (phycocyanin-containing tablets) were prepared as shown in Table 1 below. In addition, a control food (phycocyanin non-conjugated troche (placebo)) was prepared according to table 1. As for the control food, the phycocyanin component was replaced with cellulose, and a synthetic colorant (blue No. 2) was added to make the color consistent with that of the test food, to prepare the control food.
[ Table 1]
Using these test foods and control foods, evaluation of the skin-beautifying effect of phycocyanin was performed.
Example 2 Effect of phycocyanin uptake
< subject and method of ingestion >
93 healthy women over 20 years and under 65 years were divided into 2 groups (47 test food intake groups and 46 control food intake groups), and 8-week troches (5 tablets per day) were continuously orally ingested through a placebo-controlled randomized double-blind parallel group control trial.
Group assignment of subjects was performed by the following method. That is, random numbers generated using SAS (registered trademark) 9.4 (manufactured by SAS Institute Japan) were assigned to each subject, and the random numbers were divided into 2 groups in ascending order. The grouping operation was performed until there was no difference in distribution factors (age, water evaporation loss at the time of screening test, horny substance water amount at the time of screening test) between groups. The average age of the test food intake group subjects thus grouped was 45.0 years. The average age of the subjects in the control food intake group was 45.4 years.
< measurement of Evaporation loss of moisture (TEWL) and amount of keratinous moisture >
The measurement day at the beginning of ingestion, the measurement day 4 weeks after the beginning of ingestion, and the measurement day 8 weeks after the beginning of ingestion were measured using a percutaneous water evaporation loss measuring instrument (Tewameter TM300, coupling)+Khazaka electronic GmbH) and the amount of water loss by evaporation was measured using a horny layer water meter (Corneometer CM825, coupling)+Khazaka electronic GmbH) was measured.
The measurement site was set to 1cm near the tail of the left eye.
The temperature of the measuring chamber was set to 21. + -.1 ℃ and the humidity was set to 50. + -.10%, and the measurement was carried out after being adapted to the environment for 15 minutes or more.
The water evaporation loss was measured 10 times or more, and the standard deviation of the measured data obtained by 5 consecutive measurements was less than 0.2g/h/m2The average of the 5 measurement data was used as the measurement value.
The amount of keratinous water was measured 5 times, and the median was used as the measured value.
< results of evaporation loss of Water (TEWL) and amount of keratinous moisture >
The results of measuring the water evaporation loss (TEWL) are shown in table 2 and fig. 1. Table 2 and fig. 1 show the amount of change in the amount of water evaporation loss on the day of detection after ingestion, compared with the amount of water evaporation loss on the day of detection at the start of ingestion. Table 2 and in figure 1 indicates p < 0.05.
In Table 2 and FIG. 1, the water evaporation loss on the day of examination at the start of ingestion is 10g/m, which is generally known as a rough criterion for the water evaporation loss of humans2More than hr and less than 20g/m2Results of measurement performed by the subjects in/hr.
[ Table 2]
Mean. + -. standard deviation of the mean
Comparison between groups (unpaired t-test): p <0.05
A significant difference was confirmed in comparison 8 weeks after the start of ingestion of the control food ingestion group and 8 weeks after the start of ingestion of the test food ingestion group.
As shown in table 2 and fig. 1, the test food intake group, i.e., the group having ingested phycocyanin, was confirmed to have an effect of inhibiting the amount of water loss due to evaporation compared with the control food intake group (placebo intake group).
The effect of suppressing the amount of water evaporation loss was particularly remarkable from 4 weeks after the start of ingestion to 8 weeks after the start of ingestion. Therefore, in order to exert the effect of suppressing the amount of water loss due to evaporation, it is more preferable to take the tablet containing phycocyanin continuously for 4 weeks or more.
Further, it is considered that by continuing the intake of the test food, the moisture retention of the skin was significantly improved from 4 weeks after the start of the intake to 8 weeks after the start of the intake, which is the same as the result of the water evaporation loss amount among the results of the keratin water amount.
Table 3 below shows the results of the amount of change in the amount of keratinous water after 8 weeks from the start of ingestion, compared with the amount of keratinous water after 4 weeks from the start of ingestion, in the subjects.
[ Table 3]
Mean. + -. standard deviation of the mean
In comparison between the control food intake group at 8 weeks after the start of intake and the test food intake group at 8 weeks after the start of intake, the test food intake group, i.e., the group having taken phycocyanin, was confirmed to have the effect of increasing the amount of keratinous water as compared with the control food intake group (placebo intake group), as shown in table 3.
Example 3 Effect of phycocyanin uptake
< subject and method of ingestion >
The subjects and the ingestion method were the same as in example 2.
< evaluation of wrinkles on skin >
< evaluation by replication method >)
Wrinkle evaluation by the replica method was performed on the detection day at the start of ingestion, the detection day 4 weeks after the start of ingestion, and the detection day 8 weeks after the start of ingestion. The evaluation site was set as the left eye tail.
A replica was prepared by contacting the evaluation site of the subject with a resin, and wrinkles were analyzed three-dimensionally by instrumental analysis.
< evaluation by image capturing with microscope >)
Wrinkle images of the subjects were taken on the day of examination at the start of ingestion, on the day of examination 4 weeks after the start of ingestion, and on the day of examination 8 weeks after the start of ingestion by Cordless Digital Microscope DG-3X (SCALAR Co., Ltd.). The dermatologist is asked to judge the captured image based on the following criteria and evaluate wrinkles. The evaluation site was set as the left eye tail.
The determination of wrinkles was carried out according to the anti-wrinkle product evaluation guideline for obtaining new efficacy (30 vol. 4 th page 316-332 (2006)) of the japan cosmetics society, on the basis of the following 8 stages.
[ criterion for determining wrinkles ]
0 has no wrinkles
1 opaque shallow wrinkles were rarely confirmed
2 very few clear superficial wrinkles were confirmed
3 clear superficial wrinkles were confirmed
4 among the obvious shallow wrinkles, slightly deep wrinkles were rarely observed
5 slightly deep wrinkles were observed
6 clear deep wrinkles
7 significant deep wrinkles were observed
< results of wrinkles on skin >
< results obtained by replica method >)
The results of skin wrinkles obtained by the replica method are shown in table 4 below.
[ Table 4]
Mean. + -. standard deviation of the mean
Comparison between groups (unpaired t-test): p <0.05
A significant difference was confirmed in comparison 8 weeks after the start of ingestion of the control food ingestion group and 8 weeks after the start of ingestion of the test food ingestion group.
As shown in table 4, the test food intake group, i.e., the group having taken phycocyanin, confirmed the effect of improving wrinkles as compared with the control food intake group (placebo intake group).
< results obtained by taking images with a microscope >)
In the results of skin wrinkles obtained by taking images with a microscope, the effect of improving wrinkles was confirmed already on the detection day 4 weeks after the start of the taking.
The results of wrinkle determination on the day of detection 4 weeks after the start of image pickup by the microscope are shown in table 5 below.
[ Table 5]
Mean. + -. standard deviation of the mean
Comparisons between groups (mann-whitney U test): p <0.05
A significant difference was confirmed in comparison of the control food intake group 4 weeks after the start of ingestion with the test food intake group 4 weeks after the start of ingestion.
As shown in table 5, the test food intake group, i.e., the group having taken phycocyanin, confirmed the effect of improving wrinkles as compared with the control food intake group (placebo intake group).
Example 4 Effect of phycocyanin uptake
< subject and method of ingestion >
The subjects and the ingestion method were the same as in example 2.
< evaluation of color spots on skin >
< evaluation by image capturing with microscope >)
The subject was imaged for color spots on the day of examination at the start of ingestion, 4 weeks after the start of ingestion, and 8 weeks after the start of ingestion by means of Cordless Digital Microscope DG-3X (SCALAR Co., Ltd.). The dermatologist is asked to judge the captured image based on the following criteria and evaluate the color spot. The evaluation site was set as the left eye tail.
The color spots were determined on the basis of the following 5 stages.
[ determination criteria for color spots ]
0 is absent
1 slight
2 mild degree
3 medium degree
4 height
< results of color spots on skin >
< results obtained by taking images with a microscope >)
The results of determination of color unevenness obtained from the microscope image are shown in table 6 below.
In table 6, the subjects with self-known symptoms of pigmented spots among the subjects were selected, and the results obtained by measurement on subjects over 45 years old are shown.
[ Table 6]
Mean. + -. standard deviation of the mean
Comparisons between groups (mann-whitney U test): p<0.05，p<0.1
Comparison with detection day at the start of uptake (bonffeeroni correction after wilcoxon signed rank test): p <0.05 as shown in table 6, the test food intake group, i.e., the group taking phycocyanin, confirmed the effect of improving mottle after 4 weeks of intake and 8 weeks of intake, as compared with the control food intake group (placebo intake group).
Example 5 Effect of phycocyanin uptake
< subject and method of ingestion >
The subjects and the ingestion method were the same as in example 2.
< evaluation of skin Condition (firmness, luster, and moist feeling) >
< evaluation by VAS (Visual analog Scale) >)
On the day of the test at the start of ingestion, 4 weeks after the start of ingestion, and 8 weeks after the start of ingestion, the subjects evaluated the items "skin firmness", "skin luster", and "skin moist feeling" by the VAS method.
Specifically, the subjects were asked to note the degree of the skin state on the black lines which are the best and the worst at both ends as shown in fig. 2, and the length from the left side to the position recorded by the subject was measured in mm units by the measuring person, and the measurement values of 100- "measurement values" were evaluated as the measurement values, for each of the items "skin firmness", "skin luster", and "skin moist feeling".
< results of skin condition (firmness, luster, and moist feeling) >
< results obtained by VAS >)
The evaluation results of the subjects of "skin firmness", "skin luster", and "skin moist feeling" obtained by VAS are shown in table 7 below and fig. 3 to 5. Table 7 and fig. 3 to 5 show the amount of change in the VAS measurement value on the detection day after the elapse of the intake time, compared with the VAS measurement value on the detection day at the start of the intake time. Table 7 and in fig. 3 to 5<0.01 denotes p<0.05，Represents p<0.1。
[ Table 7]
Mean. + -. standard deviation of the mean
Comparison between groups (unpaired t-test): p<0.01，*p<0.05，p<0.1
Significant differences were confirmed in the comparison between the control food intake group 4 weeks after the start of ingestion and the test food intake group 4 weeks after the start of ingestion, and in the comparison between the control food intake group 8 weeks after the start of ingestion and the test food intake group 8 weeks after the start of ingestion.
As shown in table 7, the test food intake group, i.e., the group having phycocyanin intake, confirmed the effect of improving the skin condition (firmness, luster, and moist feeling) as compared with the control food intake group (placebo intake group).
As shown in the examples, it was confirmed that the foods and drinks containing phycocyanin as an active ingredient of the present invention are products that improve the moisturizing function and the elasticity function of skin and achieve the effect of beautifying skin (skin beautifying effect).
Therefore, the phycocyanin-containing food and drink of the present invention can be effectively used as a food and drink satisfying skin-beautifying effects by oral ingestion.