Physiologically functional foods or cosmetics containing sphingoglycolipids and processes for their production

A technology of functional food and manufacturing method, applied in cosmetic preparations, medical preparations containing active ingredients, cosmetics, etc., can solve problems such as no problems

A technology of functional food and manufacturing method, applied in cosmetic preparations, medical preparations containing active ingredients, cosmetics, etc., can solve problems such as no problems

CN1392776AInactive Publication Date: 2003-01-22DAICEL CHEM IND LTD
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062] 1 kg of konjac dust was added to the stirring tank, and 2 L of ethanol was added thereto, and stirred at normal temperature for 2 hours. Thereafter the extract and residue were separated by filtration. The extract was concentrated with an evaporator to obtain 10.7 g of a dark brown waxy concentrate. The concentrate was measured according to the above-mentioned qualitative and quantitative methods, spots of glycosphingolipids were detected by TLC, and 0.55 g of glycosphingolipids was detected by HPLC. The purity of glycosphingolipids in the dust extract was 5.1% by mass. Embodiment 2 (extracting glycosphingolipids from cottonseed oil meal)

Embodiment 2

[0063] 1 kg of cottonseed oil meal was added to the stirring tank, and 2 L of ethanol was added thereto, and stirred at room temperature for 5 hours. The extract and residue were then separated by filtration. The extract was concentrated with an evaporator to obtain 8.4 g of a dark brown waxy concentrate. Measure concentrate according to above-mentioned qualitative, quantitative method, detect the spot of glycosphingolipid with TLC, detect and find containing glycosphingolipid 0.41g with HPLC. The purity of glycosphingolipids in the cottonseed oil meal extract was 4.9% by mass. Embodiment 3 (by extracting glycosphingolipid from potato skin)

Embodiment 3

[0064] Add 1 kg of potato peels crushed to a size no greater than 100 μm in a stirring tank, then add 2 L of ethanol, stir at room temperature for 2 hours, and then filter to separate the extract and residue. The extract was concentrated with an evaporator to obtain 10.2 g of a yellow waxy concentrate. Measure concentrate according to above-mentioned qualitative, quantitative method, can see the spot of glycosphingolipid by TLC, the glycosphingolipid that adopts HPLC quantification is 0.42g. The glycosphingolipid purity in the potato peel extract was 4.1% by mass. Comparative Example 1 (extracting glycosphingolipids from wheat flour)

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Abstract

The present invention relates to physiologically functional foods or cosmetics, containing sphingoglycolipids; and processes for the production of both.

Description

technical field [0001] The present invention relates to functional foods or cosmetics containing glycosphingolipids and their production methods. Background technique [0002] According to recent studies, it has been proved that complex lipids and carbohydrate lipids have substances with obvious physiological activities. For example, it is known that ceramide composed of fatty acid and sphingosine, and cerebroside composed of sugar, fatty acid and sphingosine are mostly present in the stratum corneum of human skin and function to prevent water evaporation in the body. This high moisturizing property is being used in the beauty field, and its elastase inhibitory effect and radical inhibitory effect are also used in the pharmaceutical field. [0003] In the past, these ceramide-related substances centered on glycosphingolipids were extracted and supplied from bovine brain and the like. However, since the outbreak of mad cow disease in 1986, the supply has been drastically re...

Claims

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Application Information

Patent Timeline
22 Jan 2003
Publication
CN1392776A
IPC
A23L1/30; A23L11/00; A23L19/00; A23L19/10; A23L33/00; A61K8/68; A61P17/00; A61Q19/00
CPC
A23L1/3004; A61K8/68; A61Q19/00; A61Q19/007; A23L1/30; A23L1/3002; A23L33/10; A23L33/105
Inventors
宫西健次; 小野贵博