NL9200160A - HAIR EDIBLE PREPARATION AND PREPARATION THEREOF. - Google Patents

Description

Title: Hair food and its preparation.

The present invention relates to a hair food and its preparation. More particularly, the invention relates to a hair foodstuff comprising fermented products obtained by, for example, applying a mixture of lipase and proteinase or rice yeast to a substrate containing vegetable proteins such as rice bran and vegetable lipids, as well as the preparation thereof.

The real mechanism of hair loss and growth has yet to be discovered. However, it is generally believed that major causes of hair loss can be a blood circulation interruption, low metabolic rate, exceptional amount of male hormone, skin inflammation or allergies.

A hair consists of the part that protrudes from the skin and the part under the skin. The hair follicle at the root of a hair is made up of tissue, the cells of which are called papillary cells. A large number of capillaries surround a hair follicle, and papillary cells absorb nutrients from the blood flowing through the capillaries, dividing these cells repeatedly and allowing the hair to grow.

However, if the blood is not sufficiently supplied to the cells, cell division activity decreases, resulting in a blockage of hair growth. Accordingly, it is often stated that for the growth of the hair it is necessary to stimulate blood circulation in the skin and activate the functions of the cells.

The hair follicle surrounding a hair has the enzyme 5a-reductase, which is converted into 5a-dihydrotestosterone through a combination with male hormone, which is then transported through the blood vessels to the papillary cells, thereby reducing the activity of its adenylcyclase and a decrease in the number of cell divisions results.

As a result, the hair follicle gradually becomes atrophied, and the hair becomes limp, causing baldness.

In addition to the examples mentioned above, there are a number of other viewpoints on the mechanism of hair loss and growth, although none of these have really been proven.

Currently, there are a large number of types of hair growth products on the market, claiming to contain compounds that the distributors believe to be effective, in accordance with their idea of the mechanism, for example, for improving blood circulation in the scalp and / or activating papillary cells. However, a hair remedy that is really effective is yet to hit the market.

Under these circumstances, the inventor of the present invention has conducted a long and arduous investigation and finally the present invention has been made of a hair nutrient which works excellently on hair, and comprises fermented products obtained by, for example, a mixture of lipase and proteinase or apply rice yeast to a substrate containing vegetable proteins such as rice bran and vegetable lipids.

The present invention therefore provides a hair foodstuff comprising fermented products obtained by, for example, applying a mixture of lipase and proteinase or rice yeast to a substrate containing vegetable protein such as rice bran and vegetable lipids, and a method for the preparation thereof .

The said substrate may include anything that contains only vegetable proteins and vegetable lipids. The enzyme for the fermentation must have the ability to disintegrate the vegetable protein and the vegetable lipid into the substrate. Such an enzyme can be lipase or proteinase. In addition, other types of enzyme, such as amylase, can also be used.

The fermented products are filtered and the hair nutrients of the present invention are obtained in this way. These agents are harmless to the human body and show excellent effects in preventing hair loss as well as increasing hair growth.

The present invention will be described in detail in the following passages.

A substrate for preparing a hair nutrient of the present invention can be anything containing vegetable proteins and vegetable lipids. For example, it may consist of cereals such as rice bran, sake lees. wheat seed germ, fusuma bran, whole buckwheat or very barnyard millet, bean products such as soybeans, bean curd waste, soybean milk, adzuki beans. soybean flour or coffee grounds, or other products such as bread root (yam), taros, tea leaves, honey, sesame, peanuts, lotus seeds, ashitaba. steak plants, wakame sea qras or seaweed. Rice bran, sake lees. fusuma bran. coffee grounds, wheat seed germ, sesame, bean curd waste, soybeans and adzuki beans are preferred because they contain vegetable proteins and vegetable lipids in well-balanced amounts.

Enzymes used for the fermentation of the present invention must be able to decompose both vegetable proteins and vegetable lipids into said substrates. These proteins can be lipases and proteinase and other enzymes such as amylase can also be used additionally. In addition to lipase and proteinase, rice yeast can also be used, which has the ability to produce a large amount of enzyme in a living body.

Lipase, used for the present invention, can be spermato-lipase used in the acidic range, which can be found in a number of topsoils, yeasts, microorganisms, body fluids, or also the enzyme derived from internal organs is acquired. More specifically, pancreatic lipase, liver lipase, tuberculosis bacterial lipase, FIB lipase and hima lipase can be used.

The proteinase used in the present invention is preferably acidic at the most suitable pH for the preparation. In this regard, pepsin, trypsin or chymotrypsin, which do not contain a particularly active base except the amino acid residue of the enzyme itself, and which do not require special reagents for enzymatic activities, can be used. Most enzymes or cathepsins found in plant enzymes and animal cells such as papain or ficin which are activated by a reducing agent such as hydrocyanate, ascorbic acid, cysteine or glutathione can also be used. More particularly, chymotrypsin, trypsin, pepsin, carboxypeptidase, cathepsin A, cathepsin B, cathepsin C ', cathepsin III, cathepsin IV, renal acylase I, renal acylase II, leucine aminopeptidase, aminotripeptidase, glycilglycine dipectitin amine glycol , papain, ficin, streptococcal proteinase, Cl, historyticum proteinase or peptidase.

Fermented products can be obtained by applying the enzyme to said substrate. The fermented products were analyzed by HPLC to give the following results. Said analyzes were performed by means of a detector (LC-9A, Shimadzu Seisakusho, Co., Ltd.) and columns (3 m length). As the eluent, acetonitrile was used, the column temperature was kept at about 30 ° C and the flow rate was about 10 ml / min.

The fermented products were found to contain such fatty acids as myristic, palmitic, stearic, arachic, behenic, lignoceric, dodecenic, tetradecenic, tetradecadienoic, pentadecenoic, hexadecenoic, docicosoic, eicosanoic, eicosanoic, eicosanoic, eicosanoic, contain. The fermented products were also found to contain such amino acids as leucine, isoleucine, lysine, methionine, cysteine, phenylalanine, tyrosine, threonine, tryptophan, valine, histidine, arginine, aspartic acid, alanine, glutamic acid, glycine, proline and celine.

As the results of the analyzes showed, the fermented products of the present invention contain a wide variety of amino acids and fatty acids. Amino acids are thought to function to provide nutrients to papillary cells, and fatty acids are thought to activate and expand capillary blood vessels to provide hair with moisture to give a shiny appearance as well as inactivate 5a reductase which the hair follicle is present, to prevent the hair from becoming limp. Both the compounds individually and in combination are thought to improve hair growth. It should be noted that the fermented products also contain amino acids, including sulfur and unsaturated fatty acids, both of which are thought to exhibit exceptionally good effects on hair growth.

It has been found that the products obtained by fermentation using rice yeast on the substrate of the present invention contain in small amounts the following substances; vitamin A, vitame Βχ, vitame B2, vitame Ββ, vitamin B12, vitamin C, vitamin E, copper, iron, calcium, phosphorus, purine, deoxyribo-nucleic acid, ribonucleic acid, adenine, guanine, uracil, cytosine and xantine which were already present in said fermented products, which were obtained by using a mixture of lipase and proteinase, because a large amount of enzymes in addition to lipase and proteinase, such as amylase, glutaminase, cellulase and pectinase, are produced in the rice yeast, not only the vegetable protein and the vegetable lipid in the substrate decompose but also other compounds. Such other compounds are also thought to cooperate to improve hair growth, through a synergistic action with said amino acids and fatty acids.

In order to make the hair foodstuffs of the present invention shelf-stable, they can be frozen or cooked, but no functional change or decrease in the effects of the hair foodstuffs occurs.

In the following passages, a description of a method for preparing the hair food products of the present invention is given. The method comprises steps in which the enzyme is applied to a substrate containing vegetable proteins and vegetable lipids and the fermented products obtained in this way are filtered.

The fermentation is carried out under aqueous conditions. Lipase and proteinase or rice yeast, which produces other enzymes such as amylase, are used as the enzyme. The lipase and the proteinase can be used individually or in a mixture. Said mixture may contain other enzymes, such as amylase, to improve the decomposition activity and to decompose other compounds in the substrate. It is preferable to use 0.1 part by weight of each enzyme in said mixture to 100 parts by weight substrate. When rice yeast is used, it is better to use 1 part of rice yeast against 100 parts of substrate, because the decomposing effect of said yeast is weak compared to that of lipase or proteinase.

The fermentation temperature is preferably room temperature or 35 ° C-45 ° C, and as buffer solution, solutions with a pH of 6-11 of collidin. HCl, primary potassium phosphate-secondary potassium phosphate, sodium Veronal can be used. HCl, trisaminomethane.HCl, borax.HCl, boric acid sodium carborate, aminomethylpropanediol.HCl, ammonium chloride ammonia, glycine sodium hydroxide, boric acid sodium hydroxide, sodium dimethyl glycinate. HCI, sodium bicarbonate sodium carbonate, borax sodium hydroxide sodium carbonate HCl, secondary sodium phosphate sodium hydroxide or the like. Any combination or combinations of said compounds can also be used in the form of a mixture.

The reaction time for the fermentation is preferably 5-10 hours, with stirring. The completion of the reaction can be determined, as with lipase, by adding a predetermined dye as an indicator and measuring the amount of the extracted fatty acids produced by hydrolysis of the ester, or by electric titration using alkali. If the above cannot be easily performed, a colorimetric determination for the alcohol released on hydrolysis can be performed.

In proteinase, the ninhydrin colorimetric assay, which is a colorimetric assay of amino acids, can be performed using the blue dye produced when ninhydrin is heated. When this cannot be easily done, formol titration of S0rensen can be performed. This method is an application of the phenomenon of the divergent titration curve of the α-amino radical or imino radical in the presence of formaldehyde. Autoclave sterilization is preferred for sterilization.

The hair foodstuff of the present invention is obtained by adding water or alcohol to the fermented products after filtering these fermented products. The hair nutrient obtained in this way can be used immediately, or it can be mixed with a hair lotion, hair cream, hair liquid, hair tonic, pomade, shampoo or rinse.

It is possible to mix the hair food product of the present invention with some compounds commonly used in conventional hair growth products such as an agent that improves blood flow, a metabolism accelerator, anti-male hormone, anti-inflammatory, anti-allergy, moisturizer, antibac -terial agent, and / or coolant. These agents are, for example, tocopherol acetate, capronium chloride, carbon dioxide, hinokitiol. pantonylethyl ether benzoinate, glyceride penta-decanate, vitamin H, ethynyloestradiol, glythylricic acid, diphenylhydramine chloride, hyaluronic acid, Minisasanishiki extract, mononitroguaiacol, Toaarashi tincture. Shoukvo tincture, hydrocortisone, diphenylhydramine chloride, D-panto-thenyl alcohol, salicylic acid, lactic acid, sodium lactate, menthol and the like.

Example 1

Rice bran was used as the substrate. 1000 ml of warm water was added to 500 g of the said rice bran, and stirring was good. The mixture was then transferred to a suitable vessel such as a glass or plastic vessel, and 5 g of rice yeast was added to said mixture. 3 g of sodium bicarbonate was also added as a buffer to control the pH. The vessel was heated to about 45 ° C by means of a heater and kept at this temperature. The mixture was allowed to stand for one whole day, stirring occasionally. The mixture became pasty and the said pasty liquid in the vessel was sieved through a cloth to obtain about 1000 ml of a semi-transparent hair-nourishing liquid.

Example 2

Ground soybeans were used as the substrate. 600 ml of water was added to 200 g of said ground soybeans. 100 g of animal organs were prepared and 200 ml of water was added to these animal organs, which were then ground by means of a homogenizer to prepare a homogenate. The said homogenate was centrifuged at 1500 rpm. The supernatant, 100 ml, was added to the substrate. Sodium carbonate boric acid was added at the same time as a buffer to bring the pH to 10.0. The mixture was kept at about 40 ° C. Enzyme activities were measured by a klot photoelectric colorimeter (filter No. 540) and the end of the activity was observed after about 8 hours.

40 ml of 0.1 M (pH 10.0) sodium carbonate boric acid was added as a buffer to the fermented liquid obtained in this way. Then chymotripsin was added at a final concentration of 0.1 M. The mixture was kept at about 40 ° C. Confirmation of the completion of the fermentation was obtained by measuring the amount of ammonia in the sample liquid using the Conway's method, taking 0.2 ml samples each from the whole mixture. After about 10 hours, the formation of ammonia ceased and the fermentation was complete. The fermented liquid was then filtered and washed with water. A hair nourishing liquid was obtained in this way.

Example 3

Ground adzuki was used as the substrate. 500 ml of water was added to 200 g of said ground adzuki, and the mixture was suspended. Separately, lipase obtained from PIB mycelium was dissolved in 100 ml of distilled water, which was then mixed with a Knapp-March mixer for about 2 minutes and left at room temperature for about 20 minutes. The supernatant obtained after centrifuging the mixture at 2000 rmp for 30 minutes was added to said ground adzuki and water mixture. A Britton-Robinson buffer (phosphoric, acetic, boric, sodium hydroxide) was added to adjust the pH to 9.0. The mixture was allowed to shake at about 35 ° C for about 8 hours.

The fermentation process was followed by titration with 0.05 M alcoholic hydrochloric acid.

Separately, papain, which is so available, was dissolved in water and hydrogen sulfide was passed through the mixture for several hours. Alcohol was then added to said mixture to precipitate the papain. Water was added to the purified papain (100 ml water / g papain) and then a Britton-Robinson buffer was added to adjust the pH to 9.0, which was added to said fermentation broth including said substrate. The whole fermentation broth was allowed to stand at about 40 ° C. The end of the fermentation was confirmed by alcohol titration using 0.2 ml samples of liquid taken from said whole fermentation liquid. The fermentation was complete after about 12 hours. The fermented liquid was filtered to obtain a hair nourishing liquid.

Example 4

Bean curd waste was used as a substrate. 500 ml of water was added to 100 g of said bean curd offal, and the mixture was kept at about 50 ° C. In addition, renal lipase became available on the market, dissolved in distilled water (1% solution). The said distilled water containing the kidney lipase (5 ml) was added to the mixture. 5 ml of phosphoric acid (0.6 M, pH 7.0) was also added as a buffer and the mixture was kept at about 40 ° C for 10 hours with occasional stirring. The end of the fermentation was determined by measuring the cessation of CO 2 gas formation using a Warburg's manometer.

10 g of pepsin, available on the market (Cudahy, 1 / 10,000 USP soluble pepsin), was dissolved in 10 ml of a 20% ethanol solution, which was added to said fermentation broth. Ammonium chloride was also added to adjust the pH to 7.5. The mixture was allowed to stand at about 35 ° C for about 20 hours.

It was then filtered through filter cells (5 g). The pH at this time was 7.0. The filtered liquid was allowed to stand at about 37 ° C. The end of fermentation was determined by loading 0.5 ml samples taken from the filtered liquid into a Conway's apparatus and mixing each sample with 1 ml of potassium carbonate which had been introduced into this apparatus. The end of the fermentation was known by measuring the changes in the amount of volatilizing ammonia by titration. The end was determined after about 10 hours. The liquid obtained in this way was filtered in the usual way and a hair-nourishing liquid was obtained.

The hair nourishing liquids obtained according to Examples 1-4 were diluted with alcohol and the mixtures were applied to humans and mice once a day in the morning and once in the evening. After 30 days of application, an excellent effect of hair growth was obtained in both cases. Especially in the case of the mice, the hair-growing effect was enormous.

The hair foodstuff according to claim 1 comprises fermented products comprising a variety of amino acids and fatty acids. The acids, alone or in combination, activate the capillary blood vessels and inactivate the 5a-reductase contained in the hair follicles. When compared to conventional types of hair-growing agents, the hair nutrient according to claim 1 exhibits a much better hair loss-preventing effect as well as a hair-growing effect. The hair foodstuff according to the present invention is absolutely not harmful to the human body because it is a fermentation product and the substrate contains vegetable proteins and vegetable lipids and harmless enzymes are used.

For the hair foodstuff according to claim 2, lipase and proteinase used as an enzyme effectively decompose the vegetable protein and the vegetable nature lipid used in the substrate, thereby obtaining a high production rate of fermented products per unit weight.

The hair foodstuff according to claim 3 contains, in addition to amino acids and fatty acids, vitamin E, copper, purine, nucleic acid, etc. in a small amount and together with the amino acids and fatty acids they further promote hair growth.

The method of claim 4 provides a hair nutrient of the present invention which activates the capillaries and inactivates the 5a reductase contained in the hair follicles. This means that it reduces hair loss and stimulates hair growth more effectively than conventional hair growth products.

The method of claim 5 provides a high rate production of fermented products per unit weight, because lipase and proteinase are used as an enzyme, which efficiently ferment the vegetable protein and vegetable lipid in the substrate.

The method of claim 6 provides a hair nutrient which, in addition to amino acids and fatty acids, also contains small amounts of vitamin E, copper, purine, nucleic acid, etc., and these, together with the amino acids and fatty acids, improve hair growth.

The methods of claims 7 to 9 provide faster decomposition by enzymes leading to more efficient decomposition, and thereby provide a better rate of hair nutrient production per unit weight.

Claims (7)

1. Hair nutrition 1 comprising fermentation products obtained by applying an enzyme to a substrate comprising vegetable proteins and vegetable lipids. A hair foodstuff according to claim 1, wherein the enzyme is lipase or proteinase. A hair foodstuff according to claim 1, wherein the enzyme is produced by rice yeast. A method of preparing a hair foodstuff according to claims 1-3, comprising a step of applying enzyme to a substrate comprising vegetarian proteins and vegetarian lipids, and a step of filtering the obtained fermented products. The method of preparing a hair foodstuff according to claim 4, wherein said enzyme is a mixture of lipase and proteinase. The method of preparing a hair foodstuff according to claim 4, wherein said enzyme is produced by rice yeast. A method of preparing a hair foodstuff according to any one of claims 4-6, wherein also a buffer or a combination of compounds at pH 6-11 is added to a substrate selected from: collidine.HC1, primary potassium phosphate- secondary potassium phosphate, sodium Veronal.HC1, trisaminomethane.HCl, borax.HC1, boric acid sodium carbate, aminomethylpropanediol.HCl, ammonium chloride ammonia, glycine sodium hydroxide, boric acid sodium hydroxide, sodium dimethyl glycinate.HC1, sodium bicarbonate borax sodium hydroxide, borax sodium carbonate, sodium carbonate HCl, secondary potassium phosphate sodium hydroxide and the like.