Collagenase inhibitor

Abstract

To provide a collagenase inhibitor having excellent collagenase inhibitory action.SOLUTION: A collagenase inhibitor comprises fermented ginger, and a specific component such as at least one plant material for a beverage selected from pu-erh, jasmine, rooibos, tieguanyin, lemongrass, lavender, black tea, coffee, rose and soybean milk.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a collagenase inhibitor, and more particularly to a collagenase inhibitor comprising fermented ginger and other specific ingredients. [Background technology]

[0002] In recent years, research has been conducted in the beauty industry and the like to protect and maintain collagen in the body. The epidermis of the skin is composed of the stratum corneum, stratum granulosum, stratum spinosum, stratum basale and basement membrane, and the dermis is composed of fibroblasts and extracellular matrix such as elastin and collagen that are outside these cells and support the skin structure. Collagenase that breaks down collagen present in this dermis is activated by aging, ultraviolet rays, etc. When collagen is broken down by activated collagenase, the skin loses elasticity and the stratum corneum begins to peel abnormally, causing the skin to lose firmness and luster, and to show aging symptoms such as roughness and wrinkles.

[0003] Meanwhile, shogaol, which is contained in large amounts in fermented ginger plants, is known to have various efficacies, such as an antioxidant effect (Patent Document 1) and a blood circulation promoting effect (Patent Document 2). However, there has been little research into the cosmetic applications of fermented ginger, and in particular, little research has been done into its effects on maintaining collagen or inhibiting its breakdown. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 8-040970 [Patent Document 2] Japanese Patent Application Publication No. 6-183959 Summary of the Invention [Problem to be solved by the invention]

[0005] An object of the present invention is to provide a collagenase inhibitor having a dramatically improved collagenase inhibitory effect. [Means for solving the problem]

[0006] The present inventors have further studied the efficacy of plants of the Zingiberaceae family, which have been attracting attention, and have found that the collagenase inhibitory ability can be dramatically improved by combining fermented ginger with other specific components, thereby completing the present invention. That is, it has been found that the collagenase inhibitory ability can be improved by combining fermented ginger with other specific components that have little or no collagenase inhibitory ability.

[0007] That is, the present invention relates to a composition comprising fermented ginger and at least one component selected from the group consisting of the following (a) to (f): (a) at least one beverage plant material selected from jasmine, rooibos, iron ginseng, lemongrass, lavender, coffee, rose, soy milk, pu-erh, and black tea; (b) at least one spice selected from terminalia, wolfberry, pomegranate, long pepper, Chinese pepper, black pepper, sesame, yuzu, mugwort, turmeric, white kidney bean, red ginseng, red ginger, and cinnamon; (c) at least one plant-derived component selected from potato extract, pine bark extract, processed kudzu flower, β-carotene, caffeine, chlorogenic acid, theaflavin, soy protein, isoflavone, curcumin, piperine, and capsaicin; (d) at least one fermented product selected from green pepper fermentation extract and koji (e) at least one amino acid selected from L-alanine, L-arginine, L-glutamic acid, L-cystine, L-glutamine, L-serine, L-tyrosine, L-histidine, L-hydroxyproline, L-lysine, L-leucine, L-isoleucine, and L-proline; (f) at least one functional additive selected from iron, vitamin B2, vitamin B3, vitamin K, citric acid or a salt thereof, L-tartaric acid, shellac, carrageenan, guar gum, xanthan gum, and sodium bicarbonate;

[0008] The present invention relates to a collagenase inhibitor comprising fermented ginger and at least one component selected from the group consisting of the above (a) to (f).

[0009] The present invention relates to a collagenase inhibitor obtained by adding a component consisting of fermented ginger and at least one component selected from the group consisting of the above (a) to (f).

[0010] The present invention relates to a collagenase inhibitor containing fermented ginger as an active ingredient and containing at least one component selected from the group consisting of the above (a) to (f).

[0011] The present invention relates to a collagenase inhibition promoter containing fermented ginger as an active ingredient and containing at least one component selected from the group consisting of the above (a) to (f).

[0012] The present invention relates to a collagenase inhibitor containing at least one component selected from the group consisting of the above (a) to (f) that promotes the inhibition of collagenase from fermented ginger.

[0013] The present invention relates to a diet composition comprising fermented ginger and at least one component selected from the group consisting of the above (a) to (f).

[0014] The present invention relates to a method for producing a collagenase inhibitor, which comprises blending at least one component selected from the group consisting of the above (a) to (f) in a composition containing fermented ginger. Effect of the Invention

[0015] According to the present invention, a collagenase inhibitor having excellent collagenase inhibitory activity can be provided. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0016] The collagenase inhibitor of the present invention is not particularly limited as long as it contains fermented ginger and specific other components, and the collagenase inhibitor of the present invention has an excellent collagenase inhibitory effect. The excellent collagenase inhibitory effect suppresses the destruction of collagen fibers, which are proteins that mainly constitute the dermis, blood vessels, bones, muscles, etc. of vertebrates, and therefore the elasticity of the skin can be maintained, and the cause of wrinkles and sagging can be eliminated. By maintaining the elasticity of the skin, etc., a diet effect such as tightening the face and stomach can be expected. In addition, periodontal disease and gingivitis can be prevented, and oral health can be maintained. In addition, aging of blood vessels and bone tissue can be prevented, and the health of blood vessels and bone tissue can be maintained. By preventing aging of blood vessels, circulation in the body such as lymph and blood flow can be maintained, and a diet effect can be expected by maintaining and / or increasing metabolism. In addition, a diet effect can be expected by maintaining muscles and preventing a decrease in basal metabolism. That is, the collagenase inhibitor of the present invention has the effects of anti-aging, collagen decomposition inhibition, skin dermis decomposition inhibition, transepidermal water loss suppression, diet effect, etc.

[0017] [Fermented ginger] The fermented ginger of the present invention is obtained by fermenting a Zingiberaceae plant, converting gingerol to shogaol, and contains more shogaol than gingerol. In particular, it is preferable that the fermented ginger contains 1.0 times or more shogaol than gingerol, more preferably 1.1 times or more, and particularly preferably 1.3 times or more. It is also preferable that the fermented ginger contains 30 times or more shogaol than raw ginger, and particularly preferably 50 times or more.

[0018] (raw materials) The raw material of the fermented ginger for the collagenase inhibitor of the present invention is not particularly limited as long as it is a plant of the Zingiberaceae family, and examples thereof include various gingers such as Sanshu ginger, Omi ginger, Yanaka ginger, Kintoki ginger, Shizuoka No. 4, Yellow ginger, Earth ginger, and Otafuku ginger. The form of the Zingiberaceae plant raw material used in the present invention can be the rhizome as it is, or it can be sliced, crushed, juiced, grated, or extracted. Examples of the crushed material include powder and granules. The juice or extract may be in a liquid form, but it can also be used in a paste form or dried powder form. The extract can be obtained by extraction using a suitable solvent, and examples of the solvent that can be used include water, ethanol, and aqueous ethanol. The solvent used is not particularly limited, but it is preferable to use a solution containing ethanol, and for example, an extract can be obtained by adding ethanol or aqueous ethanol to finely chopped rhizomes of Zingiberaceae plants. At this time, the amount of the solvent added is equal to or more than the total amount of Zingiberaceae plants, and after addition, the mixture is stirred while heating to 60°C or higher. The mixture is stirred for at least one hour, and the solution is filtered to obtain an extract. The extract can be concentrated to adjust the volume and concentration as needed.

[0019] (Fermentation Bacteria) Methods for fermenting Zingiberaceae plant raw materials include self-fermentation, fermentation with fungal bodies or enzymes, etc., but fermentation with fungal bodies is preferred because of the variety of metabolic products produced by fermentation. As fungal bodies, fungal bodies commonly used for fermentation such as Aspergillus oryzae, yeast fungus, lactic acid bacteria, acetic acid bacteria, and Bacillus subtilis can be used, and the fungal bodies used in the present invention may be one type or two or more types. In the present invention, it is particularly preferable to use Aspergillus oryzae, since it can decompose starch, protein, fiber, etc. of Zingiberaceae plants with various enzymes.

[0020] The koji mold used in the present invention includes black koji mold, white koji mold, yellow koji mold, red koji mold, etc., and commercially available products can be suitably used. Specifically, koji molds belonging to the genus Aspergillus, such as Aspergillus awamori (black koji mold), Aspergillus saitoi (black koji mold), Aspergillus nakazawai (black koji mold), Aspergillus usamii (black koji mold), Aspergillus luchensis (black koji mold), Aspergillus niger (black koji mold), Aspergillus kawachii (white koji mold), and Aspergillus oryzae (yellow koji mold), can be mentioned.

[0021] Examples of yeast fungi include fungi belonging to the genera Debaryomyces, Saccharomyces, Pichia, Kluyveromyces, Torulaspora, Shuvia, Brettanomyces, Cryptococcus, Eremotherium, Issachenkia, Krokkera, Lipomyces, Metschnikowia, Rhodotorua, Schizosaccharomyces, Zygosaccharomyces, and Candida. Yeast strains are not particularly limited as long as they belong to the above-mentioned genera.

[0022] Examples of lactic acid bacteria include lactic acid bacteria of the Lactobacillus and Bifidobacterium genera of bacilli, and Leuconostoc, Pediococcus, Streptococcus, and Lactococcus genera of cocci, but other lactic acid bacteria such as Enterococcus, Bagococcus, Carnobacterium, Aerococcus, and Tetragenococcus can also be used. There is no particular limitation on the lactic acid bacteria strain as long as it belongs to the above-mentioned genera.

[0023] Examples of Bacillus subtilis include strains of the genus Bacillus. There are no particular limitations on the Bacillus subtilis strains as long as they belong to the above-mentioned genus.

[0024] Examples of acetic acid bacteria include those of the genus Acetobacter, Asaia, Acidomonas, etc. There are no particular limitations on the acetic acid bacteria strain as long as it belongs to the above-mentioned genera.

[0025] (Fermentation method) Specific examples of the method for producing fermented ginger containing a collagenase inhibitor of the present invention include a method in which a ginger family plant is mixed with a fermentation liquid of a fungus body and then aged for a long time, such as 120 to 500 hours, under conditions of 30 to 90°C (long-term production method), and a production method having a fermentation step of fermenting a ginger family plant raw material, an addition step of adding the ginger family plant raw material to the fermented product, and a heating step of heat-treating the fermented product to which the ginger family plant raw material has been added at a temperature exceeding 100°C under pressure (short-time production method). The long-time production method is a method in which the ginger family plant raw material is produced over a long period of time by heating at a relatively low temperature during or after fermentation, and the short-time production method is a method in which an unfermented ginger family plant raw material is once added to the fermented product, and then heat-treated at a high temperature under pressure. The long-time production method does not have a step of adding raw materials and does not perform high-pressure heating treatment, so fermented ginger can be produced at a relatively lower cost than the short-time production method. The short-term method is more expensive than the long-term method because it involves adding ingredients and high-pressure heating, but it can produce fermented ginger in a short time.

[0026] Here, the long-term process will be further described.

[0027] In the fermentation step of fermenting the ginger family plant material in the long-term manufacturing method, the fermentation is preferably performed under conditions of a temperature of 30°C to 90°C and a humidity of 50% to 90%, for 3 to 30 days, preferably 4 to 25 days, and more preferably 5 to 22 days.

[0028] In addition, by fermenting a ginger family plant and then heat maturing it, the amount of gingerols can be enriched to more than twice the content in raw ginger.

[0029] Specifically, in the method for producing the fermented ginger of the present invention using a long-term production method, for example, a plant of the Zingiberaceae family can be mixed with a fermentation liquid and then aged at 30 to 90° C. for 120 to 500 hours.

[0030] The fermented ginger of the present invention produced by the long-term production method used in the present invention may be commercially available. When using a commercially available product, it is preferable to use fermented ginger that has a gingerol content of 50 times or more as compared with that of raw ginger.

[0031] Next, the short-time manufacturing method will be further explained.

[0032] In the fermentation step of fermenting the Zingiberaceae plant material in a short-time process, the fermentation is preferably carried out under conditions of a temperature of 5 to 70°C, preferably 10 to 40°C, more preferably 15 to 30°C, and even more preferably less than 30°C, for 1 to 30 days, preferably 3 to 14 days.

[0033] The fermentation step is the same as the fermentation method described above. In the subsequent addition step, the same Zingiberaceae plant raw material as that used in the fermentation step is preferably used, but a different type or form may be used. The amount of Zingiberaceae plant raw material added is preferably 0.5 to 50 parts by mass, more preferably 1 to 30 parts by mass, and even more preferably 1.5 to 15 parts by mass, relative to 1 part by mass of the Zingiberaceae plant raw material used in the fermentation step.

[0034] The heating step following the adding step is a step of heat treatment under pressure at a temperature exceeding 100° C., and the treatment is preferably performed (started) within a time period in which the fermentation of the ginger family plant material added in the adding step does not proceed sufficiently. Specifically, for example, after the adding step, the heating step is preferably performed within 12 hours, more preferably within 6 hours, even more preferably within 3 hours, and particularly preferably within 1 hour.

[0035] As for heating conditions, the heating temperature is preferably 105 to 200° C., more preferably 105 to 180° C., even more preferably 105 to 150° C., and particularly preferably 105 to 120° C. The heating time is preferably 1 to 24 hours, more preferably 1 to 12 hours, and even more preferably 1 to 10 hours. After the heating step, a drying treatment such as spray drying or freeze drying can be performed.

[0036] In both the long-time production method and the short-time production method, examples of methods for acting on a ginger family plant raw material include a method of spraying or adding the ginger family plant raw material with the ginger family plant raw material, a method of immersing or adding the ginger family plant raw material in a culture solution of the ginger family plant, and a method of spraying or adding an enzyme extracted from the ginger family plant or its culture solution. Examples of the culture solution of the ginger family plant include a culture solution cultured using a synthetic or natural medium, a culture solution derived from a plant, or a culture solution derived from an animal.

[0037] As the culture medium for the fungus, a fermented product obtained by fermenting organic matter with the fungus can be used. The organic matter can be either a plant or an animal, but a plant fermented product is preferred. Examples of plants that can be used include, but are not limited to, various grains such as rice, brown rice, barley, wheat, and corn, beans such as soybeans, red beans, and peas, mushrooms such as shiitake mushrooms and mushrooms, fruits such as apples, bananas, oranges, pears, strawberries, peaches, persimmons, grapes, cherries, and apricots, lettuce, cabbage, sugar beet, spinach, mugwort, lotus root, burdock, radish, turnip, carrot, eggplant, tomato, broccoli, cauliflower, onion, celery, green onion, Chinese chive, shallot, ginger, turmeric, potato, sweet potato, sugar cane, tea, olive, angelica tree, kale, bitter melon, and sesame, and various nuts such as almonds, cashew nuts, macadamia nuts, chestnuts, and walnuts. One or more of these may be used in combination. These plants may be used raw, or may be processed by steaming, boiling, or the like, and then fermented with fungal cells. Water may also be added during fermentation.

[0038] As these fermented products, the fermented products themselves can be used, but mash from the production of vinegar, miso, sake, etc., or lees remaining after fermentation can also be used.

[0039] Alternatively, the raw material of the Zingiberaceae plant may be mixed with a solution of an enzyme extracted from the fungus or a culture solution of the fungus, and the mixture itself may be fermented by the enzyme extracted from the fungus or the culture solution. At this time, the mixture may be heated to promote the conversion of gingerols to shogaols.

[0040] In addition, the fermented product derived from an animal is not particularly limited, but may be a fermented product of milk from bovine animals, etc. In particular, cow's milk is preferred because it is commercially available, inexpensive, and easily available.

[0041] The form of the fermented ginger used as the collagenase inhibitor of the present invention may be the ginger obtained by fermentation as it is, or it may be crushed, extracted, etc. Examples of crushed ginger include paste, powder, granules, etc. The extract may be in liquid form, but it can also be used in paste or dry powder form. The extract can be obtained by extraction using a suitable solvent, and the solvent may be, for example, water, ethanol, or aqueous ethanol.

[0042] In the fermented ginger of the present invention produced by the long-term production method, the weight ratio of gingerol to shogaol is preferably in the range of 1:1.1-1000, more preferably in the range of 1:1.2-500, and even more preferably in the range of 1:1.3-200. In addition, the fermented ginger of the present invention produced by a short-time production method has a weight ratio of gingerol to shogaol in the range of preferably 1.1 to 1000, more preferably 1:1.2 to 500, and even more preferably 1:1.2 to 200.

[0043] [Other ingredients] The collagenase inhibitor of the present invention is characterized by containing fermented ginger and specific other ingredients. The specific other ingredients are not limited as long as they have little or only low collagenase inhibitory ability and can improve the collagenase inhibitory ability when combined with fermented ginger, but it is particularly desirable for the collagenase inhibitor to contain at least one ingredient selected from the group consisting of (a) to (f) listed below.

[0044] These particular other ingredients function as enhancers of the collagenase inhibitory ability of fermented ginger.

[0045] (a) Beverage plant materials In the collagenase inhibitor of the present invention, it is preferable to use at least one beverage plant material selected from pu-erh, jasmine, rooibos, iron ginseng, lemongrass, lavender, black tea, coffee, rose, and soy milk as other components together with fermented ginger. When these other components are combined with fermented ginger, they can not only provide an improved collagenase inhibitory effect, but also improve the taste of fermented ginger, such as its spiciness and unpleasant taste. They can also improve the unique fermented odor of fermented ginger, making it fragrant and flavorful. Furthermore, they can provide a product with better color and dispersibility than a product in which only fermented ginger is dissolved in water.

[0046] These beverage plant materials may be any part of the plant, such as flowers, leaves, stems, roots, etc., but parts that are usually used for tea are preferred, and the plant material itself (including dried products), crushed products thereof, squeezed juice, extracts, essences, etc. can be used. Examples of crushed products include powders and granules. The squeezed juice and extracts may be in liquid form, but can also be used in the form of a paste or dried powder. The extract can be obtained by extraction using a suitable solvent, and examples of the solvent that can be used include water, ethanol, and aqueous ethanol.

[0047] The pu-erh is a type of Chinese tea (black tea) originating from Yunnan Province, People's Republic of China, and is available in both raw and aged forms, with leaves and buds usually being used. Jasmine is a plant belonging to the Oleaceae family, and flowers are usually used. Rooibos is a plant belonging to the Aspalathus genus of the Fabaceae family, and leaves and branches are usually used. Tieguanyin is a variety of camellia, and belongs to the green tea (semi-fermented tea) category of Chinese tea, with leaves usually being used. Lemongrass is a plant belonging to the Poaceae family, and leaves are usually used. Lavender is a plant belonging to the Lamiaceae family, and flowers are usually used. Black tea is made by wilting raw tea leaves and buds of Camellia sinensis, rolling them, completely fermenting them, and drying them. Coffee is a plant belonging to the Coffea genus of the Rubiaceae family, and seeds are roasted and ground into powder. Rose is a plant belonging to the Rosaceae family, and flowers and fruits are usually used. Soy milk is made by processing the seeds of plants belonging to the genus Glycine in the family Leguminosae, and is either made by squeezing the juice directly from the seeds or by boiling the seeds and then squeezing the juice.

[0048] (b) Spices In the collagenase inhibitor of the present invention, it is preferable to use at least one spice selected from terminalia, wolfberry, pomegranate, long pepper, Chinese pepper, black pepper, cinnamon, sesame, yuzu, mugwort, turmeric, white kidney bean, red ginseng and red ginger as other ingredients together with fermented ginger. In the present invention, it is sufficient to blend these ingredients, and they do not have to be blended for the purpose of exerting the so-called spice function such as giving a fragrance or a pungent taste. When these other ingredients are combined with fermented ginger, not only can an improved collagenase inhibitory effect be obtained, but also the taste such as the pungent taste and unpleasant taste of fermented ginger can be improved. In addition, the unique fermented odor of fermented ginger can be improved, and the fermented ginger can be made fragrant and flavorful. Furthermore, it can be made to have a better color and dispersibility than when only fermented ginger is dissolved in water.

[0049] These spices may be any part of the plant, such as seeds, fruits, flowers, leaves, stems, roots, etc., but parts usually used as spices are preferred, and the plant material itself (including dried products), crushed products thereof, squeezed juice, extracts, etc. can be used. Examples of crushed products include powders and granules. The squeezed juice and extracts may be in liquid form, but can also be used in the form of a paste or dried powder. The extract can be obtained by extraction using an appropriate solvent, and examples of the solvent that can be used include water, ethanol, and aqueous ethanol.

[0050] Examples of Terminalia include Terminalia bellirica (belerica), Terminalia catappa, Terminalia tomentosa, Terminalia citrina, Terminalia phellocarpa, Terminalia copelandii, Terminalia brassi, Terminalia ivorensis, Terminalia superba, Terminalia arjuna, Terminalia chebula, etc., and among these, Terminalia bellirica (belerica) and Terminalia chebula are preferred. The part of the plant used as the plant material of the present invention is preferably the fruit.

[0051] (c) Plant-derived ingredients In the collagenase inhibitor of the present invention, it is preferable to use at least one plant-derived component selected from potato extract, pine bark extract, processed kudzu flower, β-carotene, caffeine, chlorogenic acid, theaflavin, soy protein, isoflavone, curcumin, piperine and capsaicin as other components together with fermented ginger. When these other components are combined with fermented ginger, they can not only provide an improved collagenase inhibitory effect, but also improve the taste of fermented ginger, such as its spiciness and unpleasant taste. They can also improve the unique fermented odor of fermented ginger, making it fragrant and flavorful. Furthermore, they can be made to have a better color and dispersibility than when only fermented ginger is dissolved in water.

[0052] Examples of potato extracts include extracts from the roots of potato varieties such as Danshaku potato, May Queen, Kitaakari, Touya, Toyoshiro, Inka no Mezame, Dejima, and Tokachi Kogane. As the potato extract, commercially available products can be used.

[0053] Examples of pine bark extracts include bark extracts of French maritime pine (Pinus Martima), larch, black pine, red pine, etc., and among these, the bark extract of French maritime pine (Pinus Martima), which is rich in proanthocyanidins, is preferred. Commercially available pine bark extracts can be used.

[0054] As the processed kudzu flower product, a processed product of flowers of a plant belonging to the genus Pueraria of the family Leguminosae is used. As the processed kudzu flower product, commercially available products can be used.

[0055] β-carotene, caffeine, chlorogenic acid, theaflavin, soy protein, isoflavone, curcumin, piperine and capsaicin are not particularly limited, and may be commercially available, may be extracted, separated and purified from plants, may be used, or the extract may be used as it is, or may be dried into powder or granules, etc. The plant-derived components can be obtained by extraction with a suitable solvent, and examples of the solvent that can be used include water, ethanol and aqueous ethanol.

[0056] (d) Fermented products In the collagenase inhibitor of the present invention, it is preferable to use at least one fermented product selected from green chili fermentation extract and koji as other components together with fermented ginger. When these other components are combined with fermented ginger, not only can an improved collagenase inhibitory effect be obtained, but also the taste of fermented ginger, such as its spiciness and unpleasant taste, can be improved. In addition, it can have a rich fragrance and a pleasant flavor. Furthermore, it can have a better color and dispersibility than when only fermented ginger is dissolved in water.

[0057] These fermented products are not particularly limited, and may be used as they are, or may be dried and pulverized. Also, they may be extracted from the fermented products, or the extract may be pulverized as it is. Examples of pulverized products include powder and granules. The extract may be in liquid form, but can also be used as a paste or dry powder. The extract can be obtained by extraction using a suitable solvent, and examples of the solvent that can be used include water, ethanol, and aqueous ethanol.

[0058] The green pepper fermented extract is not particularly limited, but a commercially available product can be used.

[0059] The koji is not particularly limited, but may be any fermented grain such as rice, wheat, soybean, foxtail millet, barnyard millet, or millet with koji mold. The koji mold used for fermentation may be any of yellow koji mold, blue koji mold, white koji mold, black koji mold, red koji mold, and the like. Specific examples of koji fungi that belong to the genus Aspergillus include Aspergillus awamori (black koji fungus), Aspergillus saitoi (black koji fungus), Aspergillus nakazawai (black koji fungus), Aspergillus usamii (black koji fungus), Aspergillus luchensis (black koji fungus), Aspergillus niger (black koji fungus), Aspergillus kawachii (white koji fungus), and Aspergillus oryzae (yellow koji fungus).

[0060] (d) Amino acid In the collagenase inhibitor of the present invention, it is preferable to use at least one amino acid (including salt) selected from L-alanine, L-arginine, L-glutamic acid, L-cystine, L-glutamine, L-serine, L-tyrosine, L-histidine, L-hydroxyproline, L-lysine, L-leucine, L-isoleucine and L-proline as other components together with fermented ginger. Examples of salts include sodium salts and hydrochlorides. When these other components are combined with fermented ginger, they can not only provide an improved collagenase inhibitory effect, but also improve the taste of fermented ginger, such as its spiciness and unpleasant taste. They can also improve the unique fermented odor of fermented ginger, making it fragrant and flavorful. Furthermore, they can be made to have a better color and dispersibility than when only fermented ginger is dissolved in water.

[0061] (e) Functional additives In the collagenase inhibitor of the present invention, it is preferable to use at least one functional additive selected from iron, vitamin B2, vitamin B3, vitamin K, citric acid or a salt thereof, L-tartaric acid, shellac, carrageenan, guar gum, xanthan gum, and sodium bicarbonate as other components together with fermented ginger. The iron as the functional additive of the present invention includes the form of a compound containing these metals. When these other components are combined with fermented ginger, not only can an improved collagenase inhibitory effect be obtained, but also the taste of fermented ginger, such as spiciness and unpleasant taste, can be improved. In addition, the unique fermented odor of fermented ginger can be improved, and the fermented ginger can be made fragrant and flavorful. Furthermore, the color and dispersibility can be improved compared to when only fermented ginger is dissolved in water.

[0062] (Form of use) The collagenase inhibitor of the present invention has improved collagenase inhibitory activity compared to those containing only fermented ginger or only other ingredients. The collagenase inhibitor of the present invention may be any product that can be distinguished from other products in terms of its use for collagenase inhibition. For example, it may be one that does not specify an active ingredient, one that lists fermented ginger and other ingredients as active ingredients, or one that lists only fermented ginger as an active ingredient.

[0063] Specific examples of uses of the collagenase inhibitor of the present invention include so-called health foods, such as pharmaceuticals (including quasi-drugs), cosmetics, functional foods such as foods for specified health uses, foods with nutrient functions, and foods with functional claims, whose efficacy has been approved by designated organizations.

[0064] The collagenase inhibitor of the present invention can be used for external or oral administration. There is no particular limitation on the external preparation, so long as it is applied to the skin, scalp, etc., and examples of the form include external preparations for the skin such as ointments, creams, gels, lotions, emulsions, packs, and poultices, and injections.

[0065] In addition, when the collagenase inhibitor of the present invention is used as an oral preparation, its form may be, for example, a tablet, capsule, powder, granule, liquid, granule, bar, plate, block, solid, round, paste, cream, caplet, gel, chewable, or stick. Among these, the tablet, capsule, powder, granule, or liquid form is particularly preferred because it is easy to take and the collagenase inhibitory effect is easily obtained. Specific examples include supplements, food additives, container-packed beverages filled in PET bottles, cans, bottles, etc., and instant powder (granule) beverages to be dissolved in water (hot water), milk, fruit juice, green juice, etc. and drunk. These are preferred because they are easy to eat and drink during meals and can increase palatability.

[0066] The content of fermented ginger and other ingredients in the collagenase inhibitor of the present invention may be appropriately determined within the range in which the effect is exhibited, and the collagenase inhibitor may contain fermented ginger and at least one ingredient selected from the group consisting of (a) to (f) as active ingredients.

[0067] In general, when the collagenase inhibitor of the present invention is a pharmaceutical or supplement (tablet, capsule), the fermented ginger and other ingredients are preferably contained in an amount of 0.01 to 100 mass% of the total, calculated as dry mass, more preferably 0.1 to 85 mass%, and even more preferably 0.5 to 70 mass%.

[0068] When the collagenase inhibitor of the present invention is a packaged beverage (liquid), the fermented ginger and other ingredients are preferably contained in an amount of 0.01 to 10 mass% of the total, calculated as the dry mass, more preferably 0.03 to 6 mass%, and even more preferably 0.05 to 4 mass%.

[0069] Furthermore, when the collagenase inhibitor of the present invention is an instant powdered beverage (powder) or an instant granulated beverage (granules), the fermented ginger and other ingredients are preferably contained in an amount of 1 to 100% by mass, more preferably 5 to 90% by mass, and even more preferably 10 to 80% by mass, of the total, calculated on a dry mass basis.

[0070] In order to more effectively exert the effects of the present invention, the fermented ginger and other ingredients preferably constitute 80% or more by mass of the entire collagenase inhibitor of the present invention (excluding water) on a dry mass basis, more preferably 90% or more by mass, even more preferably 95% or more by mass, and particularly preferably 100% by mass.

[0071] The amount of collagenase inhibitor of the present invention to be taken is not particularly limited, but from the viewpoint of more clearly exerting the effect of the present invention, it is preferable to take fermented ginger and other components so that the daily intake is 50 mg / day or more, more preferably 100 mg / day or more, and even more preferably 200 mg / day or more. The upper limit is not particularly limited, but is, for example, 8 g / day, preferably 4 g / day. The collagenase inhibitor of the present invention can be stored as a daily amount in one container or divided into multiple containers, for example, 2 to 3, so that the daily intake is the above-mentioned amount.

[0072] The blending mass ratio of fermented ginger to other ingredients, calculated on a dry mass basis, is preferably in the range of 0.5:1 to 70:1, more preferably in the range of 0.75:1 to 60:1, even more preferably in the range of 1:1 to 60:1, and particularly preferably in the range of 1:1 to 50:1. By having the blending ratio of fermented ginger to other ingredients in the above range, the effects of the present invention can be more effectively exhibited.

[0073] The collagenase inhibitor of the present invention can be produced by known formulation methods by adding, as necessary, orally acceptable additives and ingredients other than fermented ginger and other ingredients.

[0074] Furthermore, examples of the collagenase inhibitor of the present invention include collagenase-inhibiting foods containing fermented ginger and other components, as well as collagenase-inhibiting foods obtained by adding fermented ginger and other components to foods, such as foods in which the content of the fermented ginger and other components of the present invention is increased compared to normal foods (including natural foods), and foods in which fermented ginger and other components of the present invention have been added to foods that do not normally contain the fermented ginger and other components of the present invention. The fermented ginger and other components may be added separately or simultaneously, or may be added together with other components other than the fermented ginger and other components.

[0075] One of the usage forms of the collagenase inhibitor of the present invention is that it can be added to foods, such as beverages such as carbonated drinks, nutritional drinks, fruit drinks, lactic acid drinks, smoothies, and green juice; cold desserts such as ice cream, ice sherbet, and shaved ice; noodles such as soba, udon, harusame, Chinese noodles, and instant noodles; sweets such as candy, candy, gum, chocolate, tablet sweets, snacks, biscuits, jellies, jams, creams, baked goods, and bread; and seafood and livestock processed foods such as kamaboko, ham, and sausages. Examples of such foods include processed foods; dairy products such as processed milk, fermented milk, and yogurt; oils and fats such as salad oil, tempura oil, margarine, mayonnaise, shortening, whipped cream, and dressing, and processed foods thereof; seasonings such as sauces and soy sauce; and retort pouch foods such as curry, stew, oyakodon, porridge, rice porridge, Chinese rice bowl, katsudon, tempura bowl, beef bowl, hayashi rice, omelet rice, oden, mapo dolphin, gyoza, shumai, hamburger steak, meatballs, various sauces, and various soups. EXAMPLES

[0076] The present invention will now be described with reference to examples.

[0077] [Example 1] (Production method of fermented ginger 1) 3.5 kg of fresh ginger, which had been washed and cut into about four pieces, was added to the koji liquid prepared by adding 2 L of water to 100 g of rice koji (white rice fermented with commercially available white koji), and soaked for 10 minutes. After soaking, the ginger was removed from the koji liquid and fermented at 40°C to 50°C for 14 days. After fermentation, the ginger was sterilized in an autoclave at 120°C for 20 minutes, and then aged at 75°C for 14 days. The aged ginger was then dried and crushed to obtain fermented ginger 1 of the present invention.

[0078] (component analysis) The contents of gingerols and shogaols in fresh ginger and fermented ginger 1 were measured. Fresh ginger and fermented ginger 1 were each extracted with an extraction solvent of acetonitrile / water = 20 / 80, and the contents of gingerols and shogaols in the extract were measured by liquid chromatography. The measurement was performed using a Hitachi High-Tech LaChromUltra II C18 column and a DAD (measurement wavelength 280 nm) 10 mm flow cell as the detector. The mobile phase used was ultrapure water for phase A and acetonitrile for phase B, with a flow rate of 0.7 mL / min and a column temperature of 40°C. As a result, the gingerols and shogaols contents of raw ginger were 56 mg / 100 g gingerols and 1 mg / 100 g shogaols, while the gingerols and shogaols contents of fermented ginger 1 were 51 mg / 100 g gingerols and 78 mg / 100 g shogaols.

[0079] A collagenase inhibition confirmation test was carried out using the fermented ginger 1 and other components obtained above. For fermented ginger 1, a solution sonicated in 20 volumes of 60% ethanol for about 1 hour was centrifuged, and the resulting supernatant was concentrated in an evaporator and dried to obtain a dry powder.

[0080] [Collagenase inhibition confirmation test] (Preparation of sample solution) Fermented ginger 1 was prepared at 10 mg / mL using Dulbecco's PBS (Phosphate Buffered Saline) (-) containing 0.1% BSA (bovine serum albumin). After shaking for 60 minutes with a vortex mixer, the supernatant was collected by centrifugation and further diluted with Dulbecco's PBS (-) containing 0.1% BSA to prepare a test solution. The test was performed by adjusting the final concentration of fermented ginger 1 to 5 μg / mL. Vitamin K, shellac, curcumin, piperine, sesamin, and capsaicin were dissolved in dimethyl sulfoxide (DMSO) and diluted with Dulbecco's PBS containing 0.1% BSA so that the final DMSO concentration was 0.125%. Other components other than those mentioned above were dissolved and suspended in Dulbecco's PBS containing 0.1% BSA and serially diluted to the specified concentrations. For those that produced precipitates, they were centrifuged and the supernatant was collected and used to prepare the test solution.

[0081] In addition, for the test group in which fermented ginger 1 was combined with other ingredients, the target concentrations were achieved by adding 25 μL of medium containing the test substance at twice the concentration.

[0082] (Preparation of enzyme solution) Collagenase B (manufactured by Roche) was adjusted to 10 μg / mL using Dulbecco's PBS(-) containing 0.1% BSA.

[0083] (Preparation of fluorescent substrate solution) The fluorescent substrate (MOCAc-Pro-Leu-Gly-Leu-A2pr(DNP)-Ala-Arg-NH2, manufactured by Peptide Institute) dissolved in DMSO was diluted to 5 μM using Dulbecco's PBS(-) containing 0.1% BSA to be used as the fluorescent substrate solution.

[0084] (Measurement of collagenase inhibitory activity) 50μL / well of 0.1% BSA-containing Dulbecco's PBS(-) containing the test substance at a given concentration was added as a test solution to a 96-well black plate. Then, 100μL / well of enzyme solution (test) was added to the test section, and 100μL / well of 0.1% BSA-containing Dulbecco's PBS(-) (blank) was added to the control section, and incubated at 37℃ for 10 minutes. 50μL / well of fluorescent substrate solution was added, and incubated at 37℃ for 60 minutes in the dark. Fluorescence intensity was measured at 405nm with excitation at 320nm.

[0085] The collagenase inhibition rate of each test substance was calculated according to the following formula. Collagenase inhibition rate =(1 - [(Sample test - Sample blank) / (Control test - Control blank)])×100

[0086] (In the formula, "Sample test" indicates the fluorescence intensity of the test solution (test), "Sample blank" indicates the fluorescence intensity of the test solution (blank), "Control test" indicates the fluorescence intensity of the control (test), and "Control blank" indicates the fluorescence intensity of the control (blank).)

[0087] The results are shown in Tables 1 to 6. The values ​​other than the inhibition rate for each test group indicate the final concentration of fermented ginger 1 or other ingredients, and all units are μg / mL. The results of the collagenase inhibition confirmation test are shown as a relative inhibition rate when the inhibition rate for the group to which fermented ginger 1 was added alone was set at 1.0.

[0088] [Table 1]

[0089] For the Pu-erh, Jasmine, Rooibos, Tieguanyin and Lemongrass in Table 1, commercially available raw materials (leaves) were used, which were ground 7 times for 20 seconds using a Bead Shocker (rotation speed 2,300 rpm). For the black tea, commercially available tea bags were used. For the lavender, commercially available dried ground flower powder was used. For the coffee, commercially available granulated instant coffee was used. For the rose, commercially available flower extract powder was used. For the soy milk, commercially available soy milk powder was used.

[0090] [Table 2]

[0091] In Table 2, Terminalia is a dried powder of the water extract of Terminalia bellirica fruit, wolfberry is a commercially available dried and crushed powder of the fruit, pomegranate is a commercially available extract powder of the flower, Szechuan pepper is a commercially available dried and crushed powder of the fruit, black pepper is a commercially available dried powder, cinnamon is a commercially available dried powder, sesame is a commercially available dried and crushed powder of black sesame seeds, yuzu is a commercially available dried and crushed powder of the skin including the seeds after squeezing the juice, mugwort is a dried powder of the leaves, turmeric is a commercially available dried and crushed powder of the rhizome, white kidney bean is a commercially available dried powder of the seeds, red ginseng is a commercially available dried powder of the ethanol extract of the rhizome, and red ginger is a commercially available extract powder of the rhizome.

[0092] [Table 3]

[0093] The potato extract in Table 3 was "Potain" manufactured by Toyo Shinyaku Co., Ltd., and the pine bark extract was "Flavangenol" manufactured by Toyo Shinyaku Co., Ltd. All ingredients other than the potato extract and pine bark extract were commercially available.

[0094] [Table 4]

[0095] The green chili fermented product in Table 4 was "Green Chili Fermented Extract" manufactured by Toyo Shinyaku.

[0096] [Table 5]

[0097] All other components listed in Table 5 were commercially available.

[0098] [Table 6]

[0099] All other components listed in Table 6 were commercially available. Iron was used as iron chloride.

[0100] As shown in Tables 1 to 6, it was confirmed that the collagenase inhibition rate was increased by combining fermented ginger 1 produced by the long-term production method with other specific components of the present invention.

[0101] (Comparative Examples 55 to 57) Using the same method as in Example 1, a collagenase inhibition confirmation test was conducted by combining fermented ginger 1 with the other ingredients listed below. As a result, no synergistic collagenase inhibition effect was confirmed for the plant-derived ingredient pyrroloquinone (Comparative Example 55), the amino acid L-isoleucine (Comparative Example 56), and the functional additive sodium bicarbonate (sodium bicarbonate: Comparative Example 57).

[0102] [Example 2] (Production method of fermented ginger 2) A. awamori, a black koji mold, was added to a GE medium (liquid medium) containing glucose and yeast extract, and cultured in a liquid culture tank at 28°C for 2 days. Thereafter, the cultured medium was diluted with GE medium so that the concentration was 3.3%, and dried ginger powder obtained by drying fresh ginger was added to a concentration of 1%. The medium to which the dried ginger powder was added was cultured in a liquid culture tank at 28°C for 6 days, and the dried ginger powder was fermented (fermentation process). After fermentation, the same dried ginger powder used in the fermentation process was added to a concentration of 3% (addition process). Immediately after the addition, heat treatment was performed at 115 to 120°C under pressurized conditions for 5 hours (heating process). Then, it was dried by freeze-drying (drying process) to obtain fermented ginger 2 of the present invention.

[0103] (component analysis) The contents of gingerols and shogaols in fresh ginger, dried ginger powder, and fermented ginger 2 were measured. The measurements were performed in the same manner as in Example 1. As a result, the contents of gingerols and shogaols in fresh ginger were 48.3 mg / 100 g gingerols and 1.7 mg / 100 g shogaols, the contents of gingerols and shogaols in dry ginger powder were 670 mg / 100 g gingerols and 60 mg / 100 g shogaols, and the contents of gingerols and shogaols in fermented ginger 2 were 140 mg / 100 g gingerols and 300 mg / 100 g shogaols.

[0104] A collagenase inhibition confirmation test was carried out using the fermented ginger 2 and other components obtained above. For fermented ginger 2, a solution sonicated in 20 volumes of 60% ethanol for about 1 hour was centrifuged, and the resulting supernatant was concentrated in an evaporator and dried to obtain a dry powder.

[0105] [Collagenase inhibition confirmation test] The test was carried out in the same manner as in Example 1, except that the final concentrations of fermented ginger 2 were all 15 μg / mL, and shellac was dissolved in dimethyl sulfoxide (DMSO) and diluted with Dulbecco's PBS containing 0.1% BSA to a final DMSO concentration of 0.125%.

[0106] The results are shown in Tables 7 to 12. The values ​​other than the inhibition rate for each test group indicate the final concentration of fermented ginger 2 or other components, and all units are μg / mL. The results of the collagenase inhibition confirmation test are shown as a relative inhibition rate when the inhibition rate for the group to which fermented ginger 2 was added alone was set at 1.0.

[0107] [Table 7]

[0108] In Table 7, Pu-erh (leaves and stems), Jasmine (flowers), Rooibos (leaves and branches), and Tieguanyin were prepared by crushing commercially available raw materials 7 times for 20 seconds using a Bead Shocker (rotation speed: 2,300 rpm); lemongrass was prepared from commercially available dried and crushed leaves; lavender was prepared from commercially available dried and crushed flowers; black tea was prepared from commercially available dried and crushed leaves; coffee was prepared from commercially available granulated instant coffee; rose was prepared from commercially available flower extract powder; and soy milk was prepared from commercially available soy milk powder.

[0109] [Table 8]

[0110] In Table 8, Terminalia is a dried powder of water extract of Terminalia bellirica fruit, Goji berry is a commercially available dried and crushed powder of fruit, Pomegranate is a commercially available powder of flower extract, Pepper is a commercially available dried and crushed powder of fruit, Szechuan pepper is a commercially available dried and crushed powder of fruit, Black pepper is a commercially available dried powder of piperine-containing extract, and Cinnamon is a commercially available dried powder.

[0111] [Table 9]

[0112] The potato extract in Table 9 was "Potain" manufactured by Toyo Shinyaku Co., Ltd., the pine bark extract was "Flavangenol" manufactured by Toyo Shinyaku Co., Ltd., and the kudzu flower processed product was "Kudzu Flower Extract" manufactured by Toyo Shinyaku Co., Ltd. All of the ingredients other than the potato extract, pine bark extract, and kudzu flower processed product listed in Table 8 were commercially available products.

[0113] [Table 10]

[0114] The green chili fermented product in Table 10 is Toyo Shinyaku's "Green Chili Fermented Extract", red koji is a dried powder of koji made by fermenting commercially available red koji mold with grains (rice, soybeans, etc.), and multi-grain koji is a dried powder of koji made by fermenting commercially available grain koji (barley, foxtail millet, barnyard millet, millet, hawk's sorghum, purple black rice, rice flour) with koji mold.

[0115] [Table 11]

[0116] All other components listed in Table 11 were commercially available.

[0117] [Table 12]

[0118] All other components listed in Table 12 were commercially available. Iron was used as iron chloride.

[0119] As shown in Tables 7 to 12, it was confirmed that the collagenase inhibition rate was increased by combining fermented ginger 2 produced by the short-time production method with the specific other components of the present invention.

[0120] (Comparative Examples 111 to 113) Using the same method as in Example 2, a collagenase inhibition confirmation test was conducted by combining fermented ginger 2 with the other ingredients listed below. As a result, no synergistic collagenase inhibition effect was confirmed for the spice mugwort (Comparative Example 111), the plant-derived ingredient pyrroloquinone (Comparative Example 112), and the amino acid L-proline (Comparative Example 113).

[0121] (Example 1: Lotion) The collagenase inhibiting composition of the present invention was prepared in the form of a lotion by mixing 0.01 parts by weight of fermented ginger 1 extract, 0.01 parts by weight of ginger extract pine bark extract, 10 parts by weight of glycerin, 3 parts by weight of diglycerin, 12 parts by weight of 1,3-butylene glycol, 3 parts by weight of pentylene glycol, 0.1 parts by weight of sodium hyaluronate, 0.01 parts by weight of citric acid, 0.02 parts by weight of sodium citrate, 0.1 parts by weight of xanthan gum, 0.15 parts by weight of methylparaben, 0.2 parts by weight of carbomer, 0.03 parts by weight of sodium hydroxide, and the remaining part of water, with the total weight being 100 parts by weight. This lotion not only exhibits improved collagenase inhibitory activity, but also improves the unique fermented odor of fermented ginger 1, and is fragrant and preferable.

[0122] (Example 2: Shampoo) The collagenase inhibiting composition of the present invention was prepared in the form of a shampoo by mixing 0.01 parts by weight of fermented ginger 1 extract, 0.02 parts by weight of aloe rose flower extract, 7.5 parts by weight of sodium laureth sulfate, 4.2 parts by weight of cocamidopropyl betaine, 3 parts by weight of cocamide DEA, 0.1 parts by weight of 1,3-butylene glycol, 0.225 parts by weight of polyquaternium-10, 0.15 parts by weight of citric acid, 0.05 parts by weight of sodium citrate, 0.9 parts by weight of phenoxyethanol, and the remainder of the mixture (100 parts by weight). This shampoo not only exhibited improved collagenase inhibitory activity, but also improved the unique fermented odor of fermented ginger 1, and was fragrant and favorable.

[0123] (Example 3: Soap) The collagenase inhibiting composition of the present invention was prepared in the form of soap by mixing and solidifying 0.5 parts by weight of pulverized fermented ginger 1, 5 parts by weight of isoflavone, 2 parts by weight of glycerin, 1 part by weight of olive oil, 0.1 parts by weight of tetrasodium EDTA, 0.2 parts by weight of tetrasodium etidronate, and the remainder of the soap base, with the total weight being 100 parts by weight. This soap not only exhibited improved collagenase inhibitory activity, but also improved the unique fermented odor of fermented ginger 1, and was fragrant and favorable.

[0124] (Formulation example 4: Emulsion) The collagenase inhibiting composition of the present invention was prepared in the form of an emulsion by mixing 0.1 parts by weight of fermented ginger 1 extract, 0.1 parts by weight of thiamine vitamin B3 hydrochloride, 3 parts by weight of sucrose fatty acid ester, 12 parts by weight of glycerin, 6 parts by weight of squalane, 24 parts by weight of dimethyl silicone oil, 1 part by weight of polypropylene glycol, 0.06 parts by weight of thickener, 0.2 parts by weight of phenoxyethanol, 5 parts by weight of ethanol, 0.01 parts by weight of sodium hydroxide, and the remaining part of purified water, with the total weight being 100 parts by weight. This emulsion not only exhibited improved collagenase inhibitory activity, but also improved the unique fermented odor of fermented ginger 1, and was fragrant and favorable.

[0125] (Formulation Example 5: Cosmetic cream) Based on a total of 100 parts by mass, the following ingredients are included: 0.1 parts by mass of fermented ginger 1 extract, 0.1 parts by mass of rosemary extract and yuzu extract, 15.0 parts by mass of squalane, 4.0 parts by mass of octyldodecyl myristate, 0.2 parts by mass of hydrogenated soybean phospholipid, 2.4 parts by mass of butyl alcohol, 1.5 parts by mass of hardened oil, 1.5 parts by mass of stearic acid, 1.5 parts by mass of lipophilic monostearate glycerin, 0.5 parts by mass of polyglyceryl monostearate, 0.8 parts by mass of behenyl alcohol, 0.7 parts by mass of polyglyceryl monomyristate, 0.3 parts by mass of white beeswax, 0.1 parts by mass of d-δ-tocopherol, 0.3 parts by mass of methylparaben, 0.2 parts by mass of C10-30 alkyl-modified carboxyvinyl polymer, 0.1 parts by mass of carboxyvinyl polymer, 18.0 parts by mass of 1,3-butanediol, and sodium hydroxide. A collagenase inhibiting composition of the present invention was prepared in the form of a cosmetic cream by mixing 0.1 parts by mass of fermented ginger 1 and the remainder purified water. This cosmetic cream not only exhibited an improved collagenase inhibitory effect, but also improved the characteristic fermented odor of fermented ginger 1, and was fragrant and favorable.

[0126] (Example 6: Pack) The collagenase inhibitor composition of the present invention was prepared in the form of a pack by mixing 0.1 parts by weight of fermented ginger 1 extract, 0.01 parts by weight of pomegranate soybean extract, 20.0 parts by weight of polyvinyl alcohol, 5.0 parts by weight of glycerin, 20.0 parts by weight of ethanol, 6.0 parts by weight of kaolin, 0.2 parts by weight of preservative, 0.1 parts by weight of perfume and the remaining part of purified water, with the total weight being 100 parts by weight. This pack not only has improved collagenase inhibitory effect, but also improves the unique fermented odor of fermented ginger 1, and is fragrant and favorable.

[0127] (Formulation Example 7: Tablets) The collagenase inhibiting composition of the present invention was prepared in the form of a tablet by mixing and tableting 10 parts by weight of fermented ginger 1 powder, 8 parts by weight of crushed quince powder, 5 parts by weight of vitamin B1, 20 parts by weight of crystalline cellulose, 50 parts by weight of lactose, 4 parts by weight of magnesium stearate, and the remaining part of cornstarch, with the total weight being 100 parts by weight. This tablet not only exhibited an improved collagenase inhibitory effect, but also had improved tastes such as the spiciness and unpleasant taste of fermented ginger 1. In addition, the unique fermented odor of fermented ginger 1 was improved, and the composition had a rich fragrance and a pleasant flavor.

[0128] (Formulation Example 8: Granules) The collagenase inhibiting composition of the present invention was prepared in the form of granules by mixing and granulating 10 parts by mass of fermented ginger 1 powder, 15 parts by mass of crushed apple powder, 10 parts by mass of lactose, 1 part by mass of calcium stearate, and the remaining part of crystalline cellulose, with the total amount being 100 parts by mass. This granule not only exhibited an improved collagenase inhibitory effect, but also improved the taste of fermented ginger 1, such as the spiciness and unpleasant taste. In addition, the unique fermented odor of fermented ginger 1 was improved, and the composition had a strong fragrance and a pleasant flavor.

[0129] (Formulation Example 9: Capsules) The collagenase inhibiting composition of the present invention was prepared in the form of a capsule by mixing 10 parts by mass of fermented ginger 1 extract, 20 parts by mass of ginger red ginger extract powder, 8 parts by mass of lecithin, and the remaining part of olive oil, with the total amount being 100 parts by mass, and encapsulating the mixture in a capsule shell as the content liquid. This capsule not only exhibited improved collagenase inhibitory activity, but also improved the taste of the content fermented ginger 1, such as the spiciness and unpleasant taste. In addition, the unique fermented odor of the content fermented ginger 1 was improved, and the content had a rich fragrance and a pleasant flavor.

[0130] (Example 10: Liquid) The collagenase inhibiting composition of the present invention was prepared in the form of a liquid by mixing 0.84 parts by mass of fermented ginger 1 extract powder, 2 parts by mass of jasmine extract, 1 part by mass of vitamin K, 10 parts by mass of fructose glucose liquid sugar, 1 part by mass of citric acid, 0.02 parts by mass of sodium benzoate, 2 parts by mass of flavor preparation, 0.05 parts by mass of sucralose, 0.03 parts by mass of acesulfame potassium, and the remaining part by mass of purified water, with the total amount being 100 parts by mass. This liquid not only exhibited improved collagenase inhibitory activity, but also improved the taste of fermented ginger 1, such as the spiciness and unpleasant taste. In addition, the unique fermented odor of fermented ginger 1 was improved, and the fragrance and flavor were favorable.

[0131] (Formulation example 11: Lotion) The collagenase inhibiting composition of the present invention was prepared in the form of a lotion by mixing 0.01 parts by weight of fermented ginger 2 extract, 0.01 parts by weight of pine bark extract, 10 parts by weight of glycerin, 3 parts by weight of diglycerin, 12 parts by weight of 1,3-butylene glycol, 3 parts by weight of pentylene glycol, 0.1 parts by weight of sodium hyaluronate, 0.01 parts by weight of citric acid, 0.02 parts by weight of sodium citrate, 0.1 parts by weight of xanthan gum, 0.15 parts by weight of methylparaben, 0.2 parts by weight of carbomer, 0.03 parts by weight of sodium hydroxide, and the remaining part of water, with the total weight being 100 parts by weight. This lotion not only exhibited improved collagenase inhibitory activity, but also improved the unique fermented odor of fermented ginger 2, and was fragrant and preferable.

[0132] (Formulation example 12: Shampoo) The collagenase inhibiting composition of the present invention was prepared in the form of a shampoo by mixing 0.01 parts by weight of fermented ginger 2 extract, 0.02 parts by weight of jasmine flower extract, 7.5 parts by weight of sodium laureth sulfate, 4.2 parts by weight of cocamidopropyl betaine, 3 parts by weight of cocamide DEA, 0.1 parts by weight of 1,3-butylene glycol, 0.225 parts by weight of polyquaternium-10, 0.15 parts by weight of citric acid, 0.05 parts by weight of sodium citrate, 0.9 parts by weight of phenoxyethanol, and the remainder of the water, with the total weight being 100 parts by weight. This shampoo not only exhibited improved collagenase inhibitory activity, but also improved the unique fermented odor of fermented ginger 2, and was fragrant and favorable.

[0133] (Formulation Example 13: Soap) The collagenase inhibiting composition of the present invention was prepared in the form of a soap by mixing and solidifying 0.5 parts by weight of pulverized fermented ginger 2, 1 part by weight of rose flower extract powder, 2 parts by weight of glycerin, 1 part by weight of olive oil, 0.1 parts by weight of tetrasodium EDTA, 0.2 parts by weight of tetrasodium etidronate, and the remainder of the soap base, with the total weight being 100 parts by weight. This soap not only exhibited improved collagenase inhibitory activity, but also improved the unique fermented odor of fermented ginger 2, and was fragrant and favorable.

[0134] (Formulation example 14: Emulsion) The collagenase inhibiting composition of the present invention was prepared in the form of an emulsion by mixing 0.1 parts by weight of fermented ginger 2 extract, 0.1 parts by weight of vitamin B2, 3 parts by weight of sucrose fatty acid ester, 12 parts by weight of glycerin, 6 parts by weight of squalane, 24 parts by weight of dimethyl silicone oil, 1 part by weight of polypropylene glycol, 0.06 parts by weight of thickener, 0.2 parts by weight of phenoxyethanol, 5 parts by weight of ethanol, 0.01 parts by weight of sodium hydroxide, and the remaining part of purified water, with the total weight being 100 parts by weight. This emulsion not only exhibited improved collagenase inhibitory activity, but also improved the unique fermented odor of fermented ginger 2, and was fragrant and favorable.

[0135] (Formulation Example 15: Cosmetic cream) Based on a total of 100 parts by mass, the following ingredients are included: 0.1 part by mass of fermented ginger 2 extract, 0.1 part by mass of citric acid, 15.0 parts by mass of squalane, 4.0 parts by mass of octyldodecyl myristate, 0.2 parts by mass of hydrogenated soybean phospholipid, 2.4 parts by mass of butyl alcohol, 1.5 parts by mass of hardened oil, 1.5 parts by mass of stearic acid, 1.5 parts by mass of lipophilic glycerin monostearate, 0.5 parts by mass of polyglyceryl monostearate, 0.8 parts by mass of behenyl alcohol, 0.7 parts by mass of polyglyceryl monomyristate, 0.3 parts by mass of white beeswax, 0.1 parts by mass of d-δ-tocopherol, 0.3 parts by mass of methylparaben, 0.2 parts by mass of C10-30 alkyl-modified carboxyvinyl polymer, 0.1 parts by mass of carboxyvinyl polymer, 18.0 parts by mass of 1,3-butanediol, and sodium hydroxide. The collagenase inhibiting composition of the present invention was prepared in the form of a cosmetic cream by mixing 0.1 parts by mass of fermented ginger 2 and the remainder purified water. This cosmetic cream not only exhibited an improved collagenase inhibitory effect, but also improved the characteristic fermented odor of fermented ginger 2, and was fragrant and favorable.

[0136] (Example 16: Pack) The collagenase inhibitor composition of the present invention was prepared in the form of a pack by mixing 0.1 parts by weight of fermented ginger 2 extract, 0.01 parts by weight of isoflavone, 20.0 parts by weight of polyvinyl alcohol, 5.0 parts by weight of glycerin, 20.0 parts by weight of ethanol, 6.0 parts by weight of kaolin, 0.2 parts by weight of preservative, 0.1 parts by weight of perfume, and the remaining part of purified water, with the total weight being 100 parts by weight. This pack not only provides improved collagenase inhibitory activity, but also improves the unique fermented odor of fermented ginger 2, and is fragrant and favorable.

[0137] (Formulation Example 17: Tablets) The collagenase inhibiting composition of the present invention was prepared in the form of a tablet by mixing and tableting 10 parts by weight of fermented ginger 2 powder, 8 parts by weight of ground black tea powder, 5 parts by weight of vitamin B1, 20 parts by weight of crystalline cellulose, 50 parts by weight of lactose, 4 parts by weight of magnesium stearate, and the remaining part of cornstarch, with the total weight being 100 parts by weight. This tablet not only exhibited an improved collagenase inhibitory effect, but also had improved tastes such as the spiciness and unpleasant taste of fermented ginger 2. In addition, the unique fermented odor of fermented ginger 2 was improved, and the composition had a rich fragrance and a pleasant flavor.

[0138] (Formulation Example 18: Granules) The collagenase inhibiting composition of the present invention was prepared in the form of granules by mixing and granulating 10 parts by mass of fermented ginger 2 powder, 5 parts by mass of curcumin, 10 parts by mass of lactose, 1 part by mass of calcium stearate, and the remaining part of crystalline cellulose, with the total amount being 100 parts by mass. This granule not only exhibited an improved collagenase inhibitory effect, but also improved the taste of fermented ginger 2, such as the spiciness and unpleasant taste. In addition, the unique fermented odor of fermented ginger 2 was improved, and the composition had a strong fragrance and a pleasant flavor.

[0139] (Formulation Example 19: Capsules) The collagenase inhibiting composition of the present invention was prepared in the form of a capsule by mixing 10 parts by weight of fermented ginger 2 extract, 10 parts by weight of black pepper, 8 parts by weight of lecithin, and the remaining part of olive oil, with the total weight being 100 parts by weight, and encapsulating the mixture in a capsule shell. This capsule not only exhibited improved collagenase inhibitory activity, but also improved the taste of the fermented ginger 2 content, such as the spiciness and unpleasant taste. In addition, the unique fermented odor of the fermented ginger 2 content was improved, resulting in a fragrant and pleasant flavor.

[0140] (Example 20: Liquid) The collagenase inhibiting composition of the present invention was prepared in the form of a liquid by mixing 0.84 parts by mass of fermented ginger 2 extract powder, 3.0 parts by mass of Pu-erh tea extract, 0.5 parts by mass of L-alanine, 10 parts by mass of fructose glucose liquid sugar, 1 part by mass of citric acid, 0.02 parts by mass of sodium benzoate, 2 parts by mass of flavor preparation, 0.05 parts by mass of sucralose, 0.03 parts by mass of acesulfame potassium, and the remaining part by mass of purified water, with the total amount being 100 parts by mass. This liquid not only exhibited improved collagenase inhibitory activity, but also improved the taste of fermented ginger 2, such as the spiciness and unpleasant taste. In addition, the unique fermented odor of fermented ginger 2 was improved, and the fragrance and flavor were favorable.

Claims

[Claim 1] An oral composition comprising fermented ginger and an amino acid.

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