Skin elasticity improving agent, and food and beverages containing a skin elasticity improving agent.

Abstract

To provide new uses for grape skins in order to effectively utilize the discarded grape juice residue. [Solution] A skin elasticity improving agent containing grape skin. A food or beverage for improving skin elasticity containing the skin elasticity improving agent.

Description

Technical Field

[0001] The present invention relates to a skin elasticity improving agent containing grape peel, and a food or drink containing the skin elasticity improving agent.

Background Art

[0002] (Prior Art) "Cosmetic and / or orally ingestible composition containing polyphenol and ceramide" has been reported (Patent Document 1). "Hyaluronidase inhibitor containing an extract of grape seeds and / or grape pomace as an active ingredient" has been reported (Patent Document 2). "Skin beautifying composition containing hydroxystilbene as an active ingredient" has been reported (Patent Document 3).

[0003] The above prior art does not disclose or suggest a "skin elasticity improving agent containing grape peel".

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

Problems to be Solved by the Invention

[0005] An object of the present invention is to provide a new use of grape peel in order to effectively utilize grape pomace to be discarded.

Means for Solving the Problems

[0006] As a result of diligent research to solve the above problems, the inventors of the present invention discovered that grape skins have an effect of maintaining or improving skin elasticity, and thus completed the skin elasticity improving agent of the present invention.

[0007] In other words, the present invention is as follows: [1] A skin elasticity enhancer containing grape skins. [2] Food or beverage for improving skin elasticity, containing the skin elasticity improving agent described in [1] above. [Effects of the Invention]

[0008] According to the present invention, it is possible to provide a skin elasticity improving agent and food and beverages for improving skin elasticity that contain the skin elasticity improving agent. Furthermore, the skin elasticity improving agent of the present invention can effectively utilize discarded grape juice residue and is a highly safe natural material with a long history of use in food, making it highly safe and valuable when used in food. [Brief explanation of the drawing]

[0009] [Figure 1] A typical chart showing the time-series measurement of skin displacement using a Cutometer. Ue: Immediate elongation value at 0.1 seconds of suction, UV: Delayed elongation value, Uf: Maximum elongation value, Ur: Immediate return value at 0.1 seconds after negative pressure release, Ua: Final return value at 0.1 seconds after negative pressure release. [Figure 2] Results of skin elasticity measurement. [Figure 3] Results of skin elasticity measurements conducted only on women. *p<0.1, significant trend compared to placebo. [Modes for carrying out the invention]

[0010] The present invention will be described in more detail below. The skin elasticity improving agent of the present invention contains grape skin as an active ingredient.

[0011] (Grapes) The grapes used in this invention belong to the genus Vitis of the family Vitaceae, and include European grapes (Vitis Vinifera) or American grapes (Vitis Labrusca). Examples include varieties such as Niagara, Kyoho, Beni Fuji, Beni Izu, Rosario Bianco, and Rosario Rosso. Niagara grapes are preferred.

[0012] (Grape juice) In the wine and grape juice production process, the juicing process involves extracting juice from grapes using a press that applies appropriately controlled pressure. When brewing wine, the juicing process is controlled to avoid crushing the seeds as much as possible and to prevent the inclusion of undesirable components in the wine. The grape pulp residue contains the seeds and grape skins, which contain components that were not extracted during the juicing process.

[0013] (Grape skin) The "grape skin" of the present invention is preferably a dried grape skin powder from the viewpoint of ease of consumption and shelf life, and is obtained by, for example, a method including the following steps, but is not particularly limited. (1) The grape juice residue is dried under reduced pressure at a temperature of 80°C or less until the moisture content reaches 14% or less. The temperature is preferably 40-80°C, and more preferably 60-80°C. After drying, the dried residue containing seeds and skins is stirred to pulverize only the skins, and the seeds and skins are further separated by sieving. (2) The separated peel is crushed to a size of 1 mm or less (for example, 0.1 μm to 1 mm) to obtain a powder. Furthermore, the "grape skin" of the present invention may contain seeds and components derived from the seeds that cannot be inevitably separated in the above process. The "grape skin" of the present invention does not require an extraction process from the juice residue. In addition, it is preferable that the "grape skin" of the present invention is unfermented. If it is unfermented, the polyphenol content of the skin is low.

[0014] The components of the "grape skin" in this invention can be exemplified as follows: Basic Nutrients ( / 100g): Moisture 2.7g, Protein 11.6g, Lipids 6.1g, Ash 7.4g, Carbohydrates 30.1g, Dietary Fiber 42.1g, Sodium 2.5g, Other Components ( / 100g): Polyphenols 3.7g, Oleanolic Acid 1.7g

[0015] (Effect of improving skin elasticity) The effect of improving skin elasticity of the "skin elasticity improver" of the present invention means that effects such as an effect of improving skin firmness, an effect of preventing skin sagging, and an effect of preventing skin aging can be expected due to the effect of improving skin viscoelasticity obtained in the following examples.

[0016] (Form of the skin elasticity improver) The skin elasticity improver of the present invention can be formulated according to a conventional method, but it is preferably an oral preparation. The dosage form may be a solid preparation or a liquid preparation. Examples of the preparation include tablets, granules, powders, capsules, emulsions, solutions, gels, syrups, slurries, suspensions, etc.

[0017] In addition, additives such as excipients can be added as necessary during formulation. Examples of additives include excipients, binders, lubricants, disintegrants, surfactants, thickeners, coating agents, pH adjusters, antioxidants, sweeteners, preservatives, colorants, fragrances, etc. Examples of additives also include lactose, crystalline cellulose, calcium stearate, gelatin, glycerin fatty acid ester, xanthan gum, shellac, citric acid, sodium citrate, sodium ascorbate, benzoic acid, etc. These can be used alone or in combination according to the purpose. The content of the additives is not particularly limited, and as the total amount of the additives in the preparation, for example, it is 99.99 to 10% by mass, preferably 99.9 to 30% by mass, more preferably 99 to 50% by mass.

[0018] Furthermore, the skin elasticity improving agent of the present invention may be added to food and beverages, and the form of food and beverages may include liquid, gel, powder, or solid. Specific examples include, but are not limited to, beverages (tea, soup, etc.), seasonings (dressing, miso, etc.), processed meat and fish products (ham, sausage, etc.), bread, confectionery (jelly, ice cream, etc.), and dairy products (yogurt, cream, etc.). In addition, the skin elasticity improving agent of the present invention can also be used as a pharmaceutical, quasi-drug, or cosmetic.

[0019] Furthermore, the skin elasticity improving agent of the present invention may be combined with other physiologically active substances or health food ingredients. Examples of such substances include green juice, health vinegar, royal jelly, propolis, blueberries, isoflavones, garlic, turmeric, enzymes, ginkgo biloba, maca, collagen, glucosamine, carnitine, ceramide, hyaluronic acid, collagen, elastin, GABA, CoQ10, vitamins, minerals, and the like.

[0020] The grape skin contained in the skin elasticity improving agent of the present invention is widely used as a food product derived from natural materials. From this perspective, the amount of the skin elasticity improving agent of the present invention (the amount of dried grape skin powder consumed) is not strictly limited. For example, the lower limit of the amount of dried grape skin powder consumed should be based on the minimum amount that can produce the desired effect, and the upper limit should be based on a practical amount from the viewpoint of ease of intake, economy, etc. Typically, adults should consume 20 mg to 25 g per day, preferably 100 mg to 5 g. A longer period of intake is preferable, and it is desirable to consume it continuously for one week or more, preferably one month or more, and even more preferably three months or more. [Examples]

[0021] The skin elasticity improving agent of the present invention will be described in more detail below with reference to examples, but the skin elasticity improving agent of the present invention is not limited to those examples.

[0022] [Test sample] The test sample used was dried grape skin powder, obtained by drying grape juice residue (juicing residue), grinding only the skins by stirring, and separating the skin powder from the seeds by sieving. Further details are as follows. Grape variety used: Niagara Method for preparing fruit juice residue: pressing Drying conditions: Reduced pressure, 60°C, moisture content 6% Method for crushing dried fruit peel: High-speed agitator (1 mm or less) Method for separating the pericarp and seeds: 2.36mm sieving The above process for producing dried fruit peel powder from fruit juice residue does not require an extraction step.

[0023] (Evaluation of skin elasticity) The study was conducted as a randomized, double-blind, placebo-controlled, parallel-group comparative trial. Participants were healthy adult men and women aged 18 years or older, randomly assigned to each group of 12 (placebo: 4 men, 8 women; grape skin powder: 5 men, 7 women). The intake period was 12 weeks, and the test food for both grape skin powder (500 mg / day) and placebo consisted of 6 tablets of 350 mg each (total 2100 mg). Table 1 shows the ingredients of the daily intake of the test food.

[0024] [Table 1]

[0025] (Measurement of skin elasticity) Skin elasticity was measured using a Cutometer CT580 (Courage+Khazaka electronic GmbH) to measure cheek skin elasticity before the start of administration and 12 weeks after administration. The Cutometer was used to apply suction with a suction diameter of 2 mm and a suction pressure of 450 mb for 2 seconds, and then the deformation of the skin was analyzed after release. A representative chart of the time-series measurement of skin displacement using the Cutometer is shown in Figure 1. In Figure 1, Ue: immediate elongation value at 0.1 seconds due to suction, UV: delayed elongation value, Uf: maximum elongation value at suction, Ur: immediate return value at 0.1 seconds after release of negative pressure, and Ua: final return value after release of negative pressure. The parameters used as indicators of skin elasticity are: R2: the ratio of the skin's return to its original height when suction is released relative to the length it was stretched during suction (R2 = Ua / Uf); R5: the ratio of the skin's return to its original height relative to the length it was stretched instantaneously (R5 = Ur / Ue); and R7: the immediate contraction rate of the skin relative to the length it was stretched during suction (R7 = Ur / Uf). R2 represents overall elasticity, R5 represents elasticity during suction, and R7 represents the return elasticity ratio. In all cases, a value closer to 1 indicates higher skin elasticity. R7, in particular, is used as an indicator that reflects age-related changes in the skin. The measurement results for each group are shown in Figure 2, and the measurement results for women only are shown in Figure 3.

[0026] (statistical analysis) Data are presented as mean and standard deviation. Group comparisons were performed using a linear mixed model that included group, time point, and group-time point interaction as fixed effects of the category variables, baseline value and baseline value-time point interaction as fixed effects of the continuous variables, and study participants as a factor.

[0027] (Skin elasticity measurement results) The test results showed that while the values ​​of skin elasticity parameters R2, R5, and R7 decreased in both the placebo and grape skin powder groups, the decrease in R5 and R7 was suppressed with grape skin powder intake (Figure 2). Furthermore, when analyzing only women, the suppression of the decrease in R2, R5, and R7 was particularly pronounced, and a significant improvement trend was observed in R5 and R7. This indicates that intake of grape skin powder improves decreased skin elasticity.

[0028] (Example prescription) Tablets and green juice containing grape skins were manufactured according to conventional methods using the formulations shown in Tables 2-3 below.

[0029] [tablet] Tablets were obtained according to a conventional method using the formulations listed in Table 2. We were able to produce tablets containing the skin elasticity improving agent of the present invention.

[0030] [Table 2]

[0031] [Green Juice] Green juice was obtained according to the conventional method using the formulation described in Table 3. We were able to produce green juice containing the skin elasticity improving agent of the present invention.

[0032] [Table 3] [Industrial applicability]

[0033] The present invention provides a skin elasticity improving agent and food and beverages for improving skin elasticity that contain a skin elasticity improving agent.

Claims

1. A skin elasticity enhancer containing grape skin.

2. Food or beverage for improving skin elasticity, comprising the skin elasticity improving agent described in claim 1.

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