Skin condition improving agent containing inulin

Abstract

To provide a skin condition improver and a food composition for improving skin conditions which improve the skin conditions.SOLUTION: The present invention discloses a skin condition improver and a food composition for improving skin conditions, containing inulin as an active ingredient.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to an agent for improving skin condition. The present invention also relates to a food composition for improving skin condition.

Background Art

[0002] After the enactment of the Functional Food Labeling System in 2015, the number of products appealing to the skin, such as "enhancing skin moisturizing power", "helping to maintain skin moisture", and "enhancing skin barrier function", has been increasing year by year. Also, among so-called supplements and health foods, there are many products that are conscious of the skin, indicating a high level of interest.

[0003] On the other hand, as things for adjusting the intestinal environment, lactic acid bacteria, dietary fiber, oligosaccharides, etc. are well known. Regarding the effects on the skin by specific lactic acid bacteria and oligosaccharides among them, many investigations and studies have been conducted, including cases of each material alone or in a formulation containing other materials. For example, in the study by Lee et al., it was reported that the moisture content of the face and hands in the group that ingested lactic acid bacteria increased (Non-Patent Document 1). In the study by Kano et al., it was reported that the moisture content of the stratum corneum in the group that ingested fermented milk containing galacto-oligosaccharide increased (Non-Patent Document 2). In the study by Hong et al., it was reported that the transepidermal water loss in the group that ingested galacto-oligosaccharide decreased (Non-Patent Document 3).

[0004] However, there are few research examples regarding the effect of dietary fiber, which also has the effect of regulating the intestinal environment, on the skin, and no significant effect has been recognized. For example, regarding inulin, which is a typical water-soluble dietary fiber, Hulshof et al. are conducting research. In this research, it has been reported that a mixture of galactooligosaccharide, inulin, and Bifidobacterium was given to infants with atopy, and an improvement in the severity classification of atopy was observed. However, the effect on the skin is not clear (Non-Patent Document 4). Also, in Patent Document 1, it is stated that the decrease in transepidermal water loss of offspring mice born from mother mice fed a diet supplemented with 30% inulin was suppressed compared to a control diet without fermentable fiber. However, considering this in terms of humans, it would mean consuming a diet completely free of fermentable fiber and a diet containing 30% inulin, which is not realistic. Furthermore, the effect on mother mice is not clear. Additionally, according to research by Dhurakij Pundit University in Thailand, even when healthy women aged 30 - 45 were given 10 g of inulin per day, no change was observed in the transepidermal water loss of the face and cheeks (Non-Patent Document 5).

[0005] The ingredients involved in functional display foods that claim to have an effect on the skin cover a wide range, such as collagen, ceramide, hyaluronic acid, lactic acid bacteria, astaxanthin, etc. However, as of April 2020, there are none that use dietary fiber as an ingredient involved. On the other hand, terms such as intestinal flora and intestinal activity have become common. Various questionnaires can also indicate the high level of consumers' interest in the intestinal environment.

[0006] Therefore, if the improvement of the intestinal environment and the improvement effect on the skin can be obtained simultaneously, it can be expected to be an effective means to meet the needs of consumers.

[0007] Therefore, as a result of intensive research, the inventors discovered that the intake of inulin improves the skin condition and thus completed the present invention.

Prior Art Documents

Patent Documents

[0008] [Patent Document 1] Japanese Patent Laid-Open No. 2019-502736 [Non-Patent Document]

[0009] [Non-Patent Document 1] J. Microbiol. Biotechnol. (2015), Vol.25(12), 2160 - 2168 Lee et al. Clinical Evidence of Effects of Lactobacillus plantarum HY7714 on Skin Aging: A Randomized, Double Blind, Placebo-Controlled Study [Non-Patent Document 2] Bioscience of Microbiota, Food and Health (2013)Vol.32(1), 33 - 39 Kano et al. Consecutive Intake of Fermented Milk Containing Bifidobacterium breve Strain Yakult and Galactooligosaccharides Benefits Skin Condition in Healthy Adult Women [Non-Patent Document 3] Asia Pac. J. Clin. Nutr. (2017)Vol.26(4), 613 - 618 Hong et al., Dietary galacto-oligosaccharides improve skin health: a randomized double blind clinical trial [Non-Patent Document 4] Front. Immunol. (2018), 9, 630 Hulsof et al. Exploring Immune Development in Infants with Moderate to Severe Atopic Dermatitis

Non-Patent Document 5

Non-Patent Document 6

Non-Patent Document 7

Summary of the Invention

Problems to be Solved by the Invention

[0010] If the improvement of the intestinal environment and the improvement effect on the skin can be obtained simultaneously, it can be expected to be an effective means to meet the needs of consumers. As a result of intensive research, the inventors discovered that the skin condition is improved by the intake of inulin and thus completed the present invention.

Means for Solving the Problems

[0011] That is, the present invention is specifically as follows. <1> A skin condition improving agent containing inulin as an active ingredient. <2> The skin condition improving agent according to <1>, wherein the dosage of inulin is 0.4 g or more and 10 g or less per day. <3> The skin condition improving agent according to <1>, wherein the dosage of inulin is 0.4 g or more and 8.1 g or less per day. <4> The skin condition improving agent according to any one of <1> to <3>, wherein the improvement of the skin condition is the improvement of one or more items selected from the group consisting of the water content of the skin, the transepidermal water loss, the skin viscoelasticity, the wrinkles of the skin, the sagging of the skin, the transparency of the skin, the complexion, the softness of the skin, the firmness and elasticity of the skin, and acne. <5> A food composition for improving skin condition, comprising the skin condition improving agent according to any one of <1> to <4>.

Advantages of the Invention

[0012] The skin condition improving agent according to the present invention contains inulin as an active ingredient and is highly versatile and can be widely applied to various foods and beverages. In addition to the intestinal regulation effect such as improving the bowel movement habit due to the intestinal regulation effect of inulin, the maintenance of health and the prevention of diseases can also be expected. Inulin that can be used in the present invention is contained in plants of the Asteraceae family and the like in nature and is a substance that has been eaten for a long time. Inulin has high safety for the human body, there is no need to worry about side effects, and it can be continuously taken for a long time.

Modes for Carrying Out the Invention

[0013] 1. Skin condition improving agent (Inulin) In this specification, inulin is a polymer of fructan represented by GFn (G: glucose, F: fructose, n: number of fructose units (n ≧ 2)), and mainly means a substance having a structure in which two or more molecules of D-fructose are dehydrated and polymerized by β-(2→1) bonds on the fructose side of sucrose. Inulin is usually sold as an aggregate with different degrees of polymerization. For example, inulin derived from plants has a degree of polymerization distribution in the range of about 8 to 60, and an average degree of polymerization of about 30, although there are some differences depending on the type of plant. The inulin used in the present invention preferably has an average degree of polymerization of 5 or more and 30 or less. The inulin used in the present invention desirably has a low content of low polymers (inulin with an average degree of polymerization of 4 or less), specifically, the proportion in the total inulin used is 50% or less. From the viewpoints of solubility and flavor, it is preferable to use inulin obtained by allowing an enzyme to act on sugar and purifying it.

[0014] When focusing on the degree of polymerization of the inulin used in the present invention, its properties differ depending on the magnitude of the degree of polymerization. Low polymers (especially those with a degree of polymerization of 4 or less) exhibit a sweet taste, and high polymers (especially those with a degree of polymerization of 30 or more) have the characteristic of being poorly soluble in water. Therefore, the degree of polymerization distribution affects the processing characteristics, taste, and texture. Thus, the inulin used in the present invention preferably has an average degree of polymerization of 5 or more and 30 or less.

[0015] The inulin used in the present invention can be analyzed by known methods, for example, the AOAC 999.03 method or the AOAC 997.08 method. The AOAC 999.03 method is a method for measuring inulin as fructan. In the AOAC 999.03 method, the enzyme treatment of a sample containing fructan is performed, and then the amount of fructan in the food is measured by measuring the spectrophotometry of the sample. In addition, the AOAC 997.08 method is a method for measuring the amount of fructan in food by treating a sample containing fructan with an enzyme and analyzing the sample by anion exchange chromatography. When measuring as a water-soluble dietary fiber, the enzyme HPLC method can also be used. In addition, methods for measuring the degree of polymerization of inulin, such as the AOAC 997.03 method or the GPC method, which are known methods, can be used. For example, in the AOAC 997.03 method, the average degree of polymerization of inulin contained in a sample can be obtained by measuring the quantitative ratio of glucose and fructose before and after enzymatic treatment of the sample containing inulin. The GPC method (gel permeation chromatography) is widely used as a method for measuring the molecular weight of polymers. Even with this method, the molecular weight of inulin, that is, the degree of polymerization, can be measured. In addition, the degree of polymerization of inulin can be measured by various methods such as a method using light scattering, a nuclear magnetic resonance method (NMR), and methods using physical phenomena such as viscosity, vapor pressure, and freezing point depression. The origin of inulin is not particularly limited to those extracted from plants, chemically synthesized ones, those produced by enzymes, etc., and any origin may be used as long as the effects of the present invention can be obtained.

[0016] (Daily dose) In the present invention, the daily dosage or intake of inulin is preferably 0.4 g or more and 10 g or less. The lower limit is preferably 0.5 g / day or more, more preferably 1.0 g / day or more, still more preferably 1.5 g / day or more, still more preferably 2.0 g / day or more, still more preferably 2.5 g / day or more, still more preferably 3.0 g / day or more, still more preferably 3.5 g / day or more, still more preferably 4.0 g / day or more, and most preferably 4.5 g / day or more. The upper limit can be, for example, 9.5 g / day or less, 9.0 g / day or less, 8.5 g / day or less, 8.0 g / day or less, or 7.3 g / day or less. Specifically, the daily dosage of insulin administered or ingested is 0.5 g or more and 9.5 g or less per day, preferably 1.0 g / day or more and 9.5 g or less, more preferably 1.5 g / day or more and 9.5 g / day or less, still more preferably 2.0 g / day or more and 9.5 g / day or less, still more preferably 2.5 g / day or more and 9.0 g / day or less, still more preferably 3.0 g / day or more and 9.0 g / day or less, still more preferably 3.5 g / day or more and 9.0 g / day or less, still more preferably 4.0 g / day or more and 9.0 g / day or less, still more preferably 4.0 g / day or more and 8.5 g / day or less, still more preferably 4.5 g / day or more and 8.0 g / day or less, and most preferably 4.5 g / day or more and 7.3 g / day or less. The above dosage is the daily dosage. It may be taken in several divided doses, for example, divided into morning, noon, and evening doses, but it is preferably taken or administered in one dose. The administration or ingestion period is, for example, 10 days or more, preferably 21 days or more, more preferably 28 days or more, and still more preferably 28 to 56 days or more.

[0017] (Subject) The skin condition improving agent of the present invention can be administered or ingested to humans, and preferably can be administered to adults.

[0018] (Improvement of skin condition) In this specification, "improvement of skin condition" means improving the physiological state of the skin. Improvement of skin condition not only means improving the skin function when it is malfunctioning and returning it to the normal state, but also means making the skin function better than the normal state and preventing the deterioration of the skin condition. The skin condition includes, but is not limited to, the skin moisture content, transepidermal water loss, skin viscoelasticity, skin wrinkles, skin sagging, skin transparency, color, skin firmness and elasticity, skin softness, and acne. The skin is preferably the facial skin.

[0019] The skin condition improving agent of the present invention can be in any form as long as the effects of the present invention can be obtained. For example, but not limited to the following, the skin condition improving agent of the present invention can be in a solid state, a liquid state, a granular state, a powdery state, a tablet state, a capsule state, or a gel state. Such forms can be prepared by conventional methods.

[0020] 2. Food composition for improving skin condition Examples of the food composition for improving skin condition of the present invention include, for example, carbonated beverages, various fruit juices, fruit juice beverages, soft drinks with fruit juice, pulp beverages, fruit beverages with fruit pieces, vegetable-based beverages containing various vegetables, soy milk and soy milk beverages, coffee beverages, tea beverages, powdered beverages, concentrated beverages, sports beverages, nutritional beverages and other general beverages or alcoholic beverages; instant noodles, cup noodles, retort and cooked foods, canned cooked foods, microwave foods, instant miso soup and soups, canned soups, freeze-dried foods and other instant foods; wheat flour products such as bread, macaroni and spaghetti, noodles, cake mixes, tempura powder, breadcrumbs, and dumpling wrappers; candies such as caramel and chewing gum, chocolates, cookies and biscuits, cakes and pies, snack crackers, Japanese confectionery, rice confectionery, bean confectionery, and dessert confectionery; basic seasonings such as soy sauce, miso, sauces, processed tomato seasonings, mirin, vinegars, and sweeteners; compound seasonings and foods such as flavor seasonings, cooking mixes, curry bases, sauces, dressings, noodle soups, and spices; fats and oils such as butter, margarines, mayonnaises, and vegetable oils; milk and processed milk, milk beverages, yogurts, lactic acid bacteria beverages, cheeses, ice creams, prepared powdered milk, and creams; frozen foods such as raw material frozen foods, semi-cooked frozen foods, and cooked frozen foods; processed fishery products such as canned fishery products, canned fruits and pastes, fish ham and sausages, fish paste products, fishery delicacies, dried fishery products, and tsukemono; processed meat products such as canned meat products and pastes, and canned meat; processed agricultural products such as canned fruits, jams and marmalades, pickles and boiled beans, dried agricultural products, and cereals (processed cereal products); baby foods, furikake, nori for ochazuke, and other commercially available foods.

[0021] The food composition for improving skin condition of the present invention can be formulated by incorporating, if desired, antioxidants, fragrances, acidulants, colorants, emulsifiers, preservatives, seasonings, sweeteners, spices, pH adjusters, stabilizers, vegetable oils, animal oils, sugars and sugar alcohols, vitamins, organic acids, fruit juice extracts, vegetable extracts, grains, beans, vegetables, meats, seafoods and other additives and raw materials alone or in combination of two or more. The blending amounts of these raw materials and additives can be appropriately determined within a range that does not impair the object of the present invention.

[0022] The blending amount of inulin in the food composition for improving skin condition is not particularly limited as long as the effects of the present invention are not impaired, and for example, it is 0.1 to 10% by mass, or 1 to 5% by mass. The blending amount of inulin in the food composition for improving skin condition may be appropriately designed so that the above-mentioned daily dose can be ingested.

[0023] The food composition for improving skin condition of the present invention can be filled and provided in ordinary packaging containers such as plastic containers mainly composed of polyethylene terephthalate (PET bottles), metal cans, metal foils or paper containers laminated with plastic films, pouches such as aluminum pouches, plastic containers, vinyl containers, PTP (press-through package) packaging, and bottles such as glass bottles, and its capacity is not particularly limited either.

[0024] The food composition for improving skin condition of the present invention includes functional foods (beverages) and health foods (beverages). In this specification, "health food (beverage)" means a food or beverage that can give some effect to health or for which an effect can be expected. "Functional food (beverage)" means a food or beverage that is designed and processed so that the various biological regulatory functions (that is, regulatory functions of physiological systems such as the digestive system, circulatory system, endocrine system, immune system, or nervous system) among the above-mentioned "health foods (beverages)" can be fully expressed.

[0025] The skin condition improving agent or food composition for improving skin condition of the present invention may or may not contain dietary fibers other than inulin, oligosaccharides, probiotics, etc. within the range not impairing the effects of the present invention. Examples of dietary fibers other than inulin, oligosaccharides, and probiotics include indigestible dextrin, galactooligosaccharide, lactic acid bacteria, bifidobacteria, and the like. So far, among known prebiotics or probiotics, those having an effect of reducing intestinal putrefaction products have been confirmed. And such a reduction in intestinal putrefaction products (improvement of the intestinal environment) is considered to be one of the mechanisms for improving skin condition. On the other hand, in this example, in the subjects who ingested inulin, a clear reduction in so-called intestinal putrefaction products such as p-cresol after inulin ingestion could not be confirmed (not shown). Therefore, there is a possibility that a higher effect can be obtained by combining inulin with the above-known prebiotics or probiotics.

[0026] The skin condition improving agent or food composition for improving skin condition of the present invention may contain other components for improving skin condition within the range not impairing the effects of the present invention. Examples of such components include collagen, ceramide, hyaluronic acid, vitamins, various carotenoids, and the like. There is a possibility of obtaining a higher effect by a mechanism of action different from that of the product of the present invention.

Example

[0027] 〔Production Example 1〕Black Sesame Gummy Vitamin E and sesamin contained in sesame have antioxidant effects and may be able to suppress damage to the skin caused by ultraviolet rays. There are also reports that the skin condition is improved by ingesting collagen peptides contained in gelatin. Improvement of the skin condition can be expected by ingesting inulin at the same time. The formulation is shown in Table 1.

[0028]

Table 1

[0029] Preheat and dissolve A in the table in an excess amount of water (outside the specified quantity). Heat and mix B in the table, cool it to a stirrable state, stir and mix C in the table, then add A in the table and stir until it becomes uniform. By pouring the mixed solution into an arbitrary mold and cooling, black sesame dumplings can be obtained. By blending inulin, a good texture and a chewy mouthfeel can be achieved.

[0030] [Production Example 2] Caramelized Nuts It has been reported that the skin condition can be improved by ingesting α-linolenic acid and almonds, which are rich in walnuts. By ingesting inulin simultaneously, an improvement in skin condition can be expected. The formulation is shown in Table 2.

[0031] [Table 2]

[0032] Heat and mix A and B in the table that have been pre-mixed to adjust the moisture content. Then, add C in the table and bake in an oven at 150 °C for 20 minutes to obtain inulin-containing caramelized nuts. By replacing inulin with sugar, caramelized nuts with a refreshing sweetness that masks the sweetener and also suppresses carbohydrates were obtained.

[0033] [Production Example 3] Almond Milk and Almond Milk Pudding Almonds are rich in components such as oleic acid, vitamin E, and B1, and it can be expected that continuous ingestion will improve the skin condition. The formulation is shown in Tables 3 and 4.

[0034] [Table 3]

[0035] By adding about 1.5% to 3% of inulin to commercially available almond milk, the peculiar off-flavor of almond milk was masked, and almond milk with a good mouthfeel was obtained.

[0036]

Table 4

[0037] Almond milk pudding was obtained by adding B in the table to commercially available almond milk, heating and dissolving it, and then filling and cooling. By adding inulin, the off-flavor of almonds and the aftertaste of stevia were masked, and the milky feeling was enhanced.

[0038] 〔Example 1 Verification of Function〕 The skin is the organ with the largest area and weight in the human body. The skin plays an important role in maintaining the homeostasis of the human body by separating the internal and external environments. When the barrier function of the stratum corneum, the outermost layer of the skin, is impaired, the amount of water evaporation from the skin surface (transepidermal water loss (TEWL)) increases. And when the water content of the stratum corneum decreases, it becomes dry skin and / or dry skin, and then causes symptoms such as dry eczema. Also, when the above symptoms are caused, the invasion of foreign substances from the outside becomes easy. Therefore, it is easy to establish sensitization to foreign allergens, leading to the onset of inflammation and atopic diseases. Furthermore, the flexibility and beauty of the skin are considered to be related to the amount of water and sebum on the skin surface. Skin viscoelasticity comprehensively captures the physiological states of various components of the skin, such as collagen, elastin, and basement membrane constituent proteins. It is known that skin elasticity decreases with aging. Therefore, by measuring the state of the skin, it is possible to find out not only the flexibility or beauty of the skin, but also the degree of the skin's barrier function, the texture of the skin, the degree of sensitive skin, and the degree of skin aging.

[0039] Generally, in order to know the skin condition, physical properties of the skin surface, namely, moisture content, TEWL, sebum content, skin viscoelasticity of the skin, etc. are evaluated. However, the evaluation of skin condition largely relies on the subjective criteria of the evaluator. Therefore, psychological methods such as questionnaire surveys and sensory evaluations for various evaluation items are often used.

[0040] Therefore, in this evaluation, an objective evaluation by instrumental analysis and a subjective evaluation were carried out together. Specifically, for the purpose of examining the effects of the intake of Fuji FF (inulin content of 90% or more) at 8.1 g / day or 5 g / day for 4 weeks on the skin quality of healthy adults, a placebo-controlled double-blind randomized parallel-group comparison test was conducted. Fuji FF has an inulin content of 90% or more, and the subjects who consumed the target food ingested at least 7.3 g / day or 4.5 g / day of inulin. The test food was set as 8.1 g or 5 g of Fuji FF, and the placebo was the same amount of dextrin as Fuji FF. The subjects drank the target food or the placebo once a day. The subjects were generally healthy adult women, and the skin condition was evaluated before and after the test. Among the test participants, those who completed the measurement of all items before and after with an intake rate of 80% or more were targeted. A higher score indicates a higher evaluation of the skin condition. Regarding each survey item, the mean value and standard error of each group were calculated, and analysis was performed on the pre-post comparison within the group by paired t-test, the interaction between the measurement time factor and the group factor and the main effect of the measurement time factor by repeated measures analysis of variance, and the comparison of the change amount between groups by independent samples t-test. The significance level was set at 5%, and a difference of less than 5% was judged to be a significant difference.

[0041] (Subjective evaluation of skin condition: evaluation method) In the subjective evaluation of this case, the prior research by Hanamura et al. was referred to. Specifically, the items related to skin symptoms were evaluated using the VAS (Visual Analogue Scale) method. When a 100-mm line was drawn on white paper, with the left side marked as "very concerning (bad)" and the right side marked as "not concerning at all (good)", the current skin condition was indicated by drawing a line and the subjects were asked to evaluate. For all items, the closer to the right, the less concerning the skin symptoms were, indicating a higher self-evaluation.

[0042] (Objective evaluation of skin condition by device: Evaluation method) For the objective evaluation of skin by device analysis in this test, a skin viscoelasticity measuring device Cutometer DUAL MPA580 (manufactured by Courage+Khazaka (Germany)) was used to measure the skin moisture content, water evaporation amount, and skin viscoelasticity.

[0043] (Results of subjective evaluation of skin condition: Fuji FF 5.0 g / day) The results are shown in Table 5. In the test product group, the items of skin transparency and color were significantly improved before and after ingestion.

[0044]

Table 5

[0045] (Results of objective evaluation of skin condition by device: Fuji FF 5.0 g / day) The results are shown in Table 6. The moisture content of the left cheek was significantly higher only in the test product group before and after ingestion. The transepidermal water loss of the left cheek showed a significant decreasing trend in the placebo group (0.09) in the comparison before and after, while the test product group showed a significant decrease, and a significant interaction was recognized between the measurement cycle factor and the group factor. Furthermore, for the skin viscoelasticity R2 of the left cheek, a significant improving trend (0.07) was observed only in the test product group in the comparison before and after, and a significant interaction trend was recognized between the measurement cycle factor and the group factor. In the comparison of the change amounts (data not shown) between groups, a significant difference between groups was recognized in the transepidermal water loss of the left cheek, and a significant difference trend between groups was recognized in the skin viscoelasticity R2 of the left cheek.

[0046]

Table 6

[0047] (Results of subjective evaluation of skin condition: Fuji FF8.1 g / day) The results are shown in Table 7. In terms of the items of skin wrinkles, skin sagging, and skin firmness and elasticity, only the test product group showed a significant improvement before and after ingestion. In terms of the items of skin condition and acne, an improvement trend was observed before and after ingestion (0.053, 0.071).

[0048]

Table 7

[0049] From the above, it was confirmed that continuous ingestion of inulin improves skin condition in subjective evaluation and objective evaluation by equipment.

[0050] (Discussion) Koike et al. compared the stratum corneum moisture content and TEWL in the cheeks, lateral neck, posterior neck, and anterior chest of women in Non-Patent Document 6 and showed that the skin of the cheeks is more likely to be dry than other parts. The cheeks have a faster turnover and the effects are likely to appear.

[0051] In addition, the research by Sato et al. (Non-Patent Document 7) shows that the extensibility and contractility of the skin are generally lower in women than in men. On the other hand, the research by Sato et al. confirmed that the extensibility of the skin decreases similarly with aging in both genders. Furthermore, no gender differences in the structure of human skin and in the pharmacokinetics of inulin have been observed. Therefore, this effect is considered applicable regardless of gender and age.

Industrial Applicability

[0052] According to the present invention, it is possible to provide a skin condition improving agent and a food composition for improving skin condition that improve the skin condition.

Claims

**Claim 1** A skin condition improving agent containing inulin as an active ingredient, wherein the improvement of the skin condition is an improvement in one or more items selected from the group consisting of the water content of the skin, the transepidermal water loss, skin viscoelasticity, skin wrinkles, skin sagging, skin transparency, skin softness, and skin firmness and elasticity, and the inulin has a structure in which two or more molecules of D-fructose are dehydrated and polymerized by a β-(2→1) bond on the fructose side of sucrose, and the average degree of polymerization is 5 or more and 30 or less (however, excluding those used for improving atopic dermatitis). **Claim 2** The skin condition improving agent according to claim 1, wherein the dosage of the inulin is 0.4 g or more and 10 g or less per day. **Claim 3** The skin condition improving agent according to claim 1, wherein the dosage of the inulin is 0.4 g or more and 8.1 g or less per day. **Claim 4** A food composition for improving skin condition, comprising the skin condition improving agent according to any one of claims 1 to 3.

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