JPS5924963B2 - pack agent - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel pack agent comprising a pack base material mixed with a Makoto fermentation product obtained by treating Makoto with microorganisms.

Makomo, a plant that grows naturally in swampy areas, contains physiologically active substances, especially in its leaves, and when used on the skin, this physiologically active substance softens the stratum corneum of the epidermis and The present inventors have discovered that the epidermis surface can be cleaned, and have obtained new knowledge that true komo can be used as a cosmetic pack agent.

Furthermore, in order to further enhance the effectiveness of Makomo as a pack agent, and at the same time to effectively utilize not only the leaves but also the stems of Makomo, the present inventors focused on fermentation treatment using microorganisms, and developed this method. As a result of a wide search for microorganisms that can achieve this purpose and extensive research, a new strain of Bacillus was discovered.
lus 5ubtilisON-1 was newly isolated, and the present invention was completed.

That is, the present invention provides, by using the new mutant strain,
The present invention is characterized in that it enables the use of makomo as a pack agent, and also effectively utilizes not only the leaves but also the stems of makomo, which had no utility value in the past.

The microorganisms used in the present invention are newly isolated as described above, have the following mycological properties, and for the reasons described below, are Bacillus subtili.
Although it belongs to Bacillus spp., it was identified as a mutant strain of Bacillus spp.
llus 5tbtilis 0N-1,
FERM P A4 to Institute of Microbial Technology, Agency of Industrial Science and Technology
It has been deposited as No. 608.

Its mycological properties are as follows.

A, Morphological characteristics (1) Durham staining: positive (2) Bacterial cells: rods with a width of 0.7-0.8μ and a length of 2-3μ
3) Endospore: oval 0.6 x 1.5-1 in the center of the bacterial body
．． Forms endospores of 8μ (4) Motility: Yes (with pericytium) B. Growth status on various media (37°C, 24 hour culture) (1) Ordinary agar medium: Very well grown and clear. It shows good growth.

Sometimes migratory behavior is observed. (2) Yeast extract medium: Produces thick colonies.

(3) Malt extract medium: produces thick colonies.

(4) Acid agar medium (proteose): produces thick colonies of florists.

(5) Soybean agar medium: produces thick colonies.

(6) Sabouraud agar medium: Very poor growth.

(7) Glucose liquid medium: Capsule growth occurs.

(8) Salt liquid medium: io staff: not growing, Section 5: Develop.

(9) Neutral red agar medium: Growth occurs.

(C potato starch liquid medium: grows.

C0 Physiological properties (1) Optimal growth temperature = 28-37°C (2) Growth on ordinary agar medium at 65°C = No growth at 65°C for 24 hours.

(3) Minimum growth pH: 1.0 (4) pH near 7 days after culture in liquid medium, 2 → 7.8 (5
) Growth in bouillon medium at 37°C for 24 hours followed by high pressure treatment: Growth does not occur immediately after high pressure, but when cultured at 37°C for 24 hours it grows as before.

(6) Spores after high-pressure sterilization: liquid culture bacteria at 121℃,
Spores of this bacterium remain viable even after 30 minutes of autoclaving.

(7) Utilization of sugar ■ Glucose: Decomposition.

■ No xylose bilysis.

(It may sometimes disassemble.

) ■ No arabinose bicomposition.

(It may sometimes disassemble.

)■ Mannitol does not split into two parts.

(If cultured for a long time, decomposition There is something to do.

)■ No lactose bilysis.

(8) Liquefaction of gelatin: Liquefy.

(9) Hydrolysis and bilysis of starch.

(10) Methyl carbinol acetyl VP reaction: Positive.

■ Production of titrate hydrogen sulfide: production.

(1) Production of indole: Not produced.

(L3) Lidmus milk: Coagulates and reduces lidmus.

α(a) Lecithinase: Negative.

(15) Reduction of nitrate: Reduce.

(16) Decomposition of urea: No decomposition.

(17) Gas production: Not produced.

The above properties are described in Bergey's Manual of
Determinative Bacteriology
y (8th edition), it is clear that this bacterium is a Ba
It belongs to the genus Cillus.

And, as a related bacterium, Bacillus p.
umilus and B.

licheniformis exists.

However, this bacterium is a close relative of Bacillus in terms of cell width, starch hydrolysis, and nitrate reduction.
Unlike l-1us pumilus, also
B. is another closely related bacterium in terms of body length and growth temperature.
This bacterium was distinguished from Bacillus licheniformis, and in the end, this bacterium was Bacillus 5ubtil.
It is considered most appropriate to make it belong to IS.

However, this bacterium is Bacillus 5ub-
It differs from tilis in the following points.

In other words, xylose and arabinose may sometimes decompose but generally do not, and mannitol may decompose when cultured for a long time, but generally does not, and growth in Sabouraud medium is very bad and
More decisively, this fungus destroys the stem and leaf tissues of true komo,
In particular, it has very useful and outstanding physiological properties that contribute to the elution of active ingredients as a pack agent, and also allows the stem of the true komo to be used as a pack agent ingredient.
Bacillus-1us 5ubtilis does not exhibit any of these properties.

Therefore, this bacterium can be directly used as Bac-illus 5ub.
It is considered unreasonable to attribute it to Bacillus tilis, and it is appropriate to consider it as a mutant strain of Bacillus.
5ubtilis new mutant strain Bacillus 5u
btilis QN-1.

The present invention uses this new mutant strain to treat the stems and leaves of Makoto,
The company manufactures an extremely excellent pack agent, the details of which are as follows.

First, dry the cut makomo.

This drying process is to effectively perform the steaming process and fermentation process that will be performed later, and is dried to an appropriate state between semi-dry and dry depending on the efficiency of the steaming device.
Generally, it is best to keep it as dry as possible.

Therefore, drying may be carried out in a drying oven or may be dried naturally using the sun.

Next, this is cut, but in the present invention, the stem can be cut together with the leaf without removing it, so there is no need for the troublesome process of separating the stem, which simplifies the process and reduces costs. A remarkable effect of reduction can also be obtained.

Cut the leaves and stems of the true koji into appropriate sizes, but usually 1 piece.
Sushi to about 10 crrl is preferable.

The leaves and stems cut in this way may have dust attached to them, so this is removed by washing with water.

However, this cleaning treatment must be carried out with sufficient care so as not to destroy the components of the leaves and stems, especially the leaves.

The cleaning process can also be performed before the cutting process.

This is then steamed for 30 minutes to 5 hours using steam at a temperature of 100 to 150 degrees Celsius to sterilize the makomo at high temperatures and prevent bacterial contamination.At the same time, the components of the leaves and stems are expanded into coarse grains for later fermentation treatment. Make it easy.

After the steaming treatment, the mixture is allowed to cool or is forced to cool to 10 to 50°C, preferably 30 to 40°C.

Therefore, we discovered that the newly isolated mutant strain Bac-11L
IS 5ubtilis ON-,1 is inoculated, but the inoculum to be inoculated is Bacillus spp.
A pure culture of I. ubtilis ON 1, a mixture of proliferated bacterial cells obtained by culturing the same and a medium, and the pod itself to which the bacterial cells or their spores are attached can be used as appropriate.

In addition, spores of this bacterium can be inoculated, but in this case fermentation takes time, but these spores are extremely heat resistant, so if you inoculate the spores immediately after steaming and ferment in a sterile fermentation chamber, it will eliminate harmful bacteria. The advantage is that the product can be obtained completely free from contamination.

After inoculating the bacteria in this manner, fermentation is carried out in a fermentation chamber.

A wide range of fermentation chambers are used, from modern types that control temperature and humidity to completely prevent contamination from germs, to traditional chamber types.

During fermentation, the temperature is maintained within the range of 15°C to 55°C, preferably at 28°C to 37°C, which is the optimal growth temperature for this bacterium.

The period required for fermentation varies depending on the quality of the mako, drying conditions, steaming conditions, inoculation conditions, fermentation conditions, etc., but generally 5 days to 15 days is sufficient.

Through this fermentation treatment, cellulose and the like are decomposed and become edible, and some of the cells also disintegrate and the active ingredients are eluted, making them easier to absorb into the human body and making the pack effect more effective.

After fermentation is complete, dry completely in the sun or in a dryer.
The product is made into a fine powder using an air separation type flour mill or the like, or by pulverizing it using a shredder.

The products produced in this manner are mostly tasteless and odorless, and can be mixed with pack base materials commonly used in the manufacture of packs to form packs.

When the pack containing the koji fermentation product according to the present invention is used on the skin, it exhibits the following remarkable effects.

First, as the pack dries, the skin becomes tense, which improves blood circulation, and the moisture that evaporates from the skin surface accumulates under the pack membrane, softening the stratum corneum of the epidermis and expanding the skin pores, which increases the The various active ingredients are easily absorbed into the skin, and the skin surface is cleaned by the adsorption action of the pack.

Moreover, the pack agent according to the present invention is extremely easy to peel off.

As is clear from the test examples described later, this pack has no side effects such as irritation to the skin or effects to the eyes, and is completely nontoxic, making it a safe cosmetic product.

In addition to the above-mentioned effects, this pack can also be used to prevent and treat chapped skin, and to prevent and treat chapped skin.
It is also effective in preventing and treating Efl.

This pack agent has the advantage that it mixes well with various pack base materials, can withstand heat treatment, and can be freely prepared into liquid, cream, or powder forms.

Next, the present invention will be explained in more detail by referring to reference examples, working examples, and test examples.

Reference Example After drying the harvested makomo in the sun, the leaves and stems are cut into ICrrl lengths without separating them, and washed with water.

This is placed in a steam pot and steamed for 4 hours with steam at 100-120°C, and then cooled to 35°C.

This (B, which has been cultured in bouillon liquid medium in advance)
acillus 5ubtilis ON-1 (F
ERM-P 4608) was inoculated and mixed, and fermented at 35° C. for 10 days in a fermentation chamber.

After drying this in a dryer, it is pulverized to obtain a finely powdered true koji fermentation product.

Example 1 [Prescription] Distilled water 50g (G) Polyvinyl alcohol xoy (B) Glycerin
52 C) Ethanol 7
f (D) During fermentation of true koji obtained in the reference example 10'? (g) Acid [Production method] Component (g) is gradually added to component (5), heated to 85°C to form a solution, and then cooled.

Add component C), component (to), and component (g) to this solution, add a small amount of fragrance, and then distilled water to bring the total amount to 100%.
1 and mix thoroughly to produce a cream pack.

Example 2 [Formulation] Distilled water 20S' vinyl acetate emulsion 35g turbitol
5v kaolin 20
10g Zinc white fermented product obtained in reference example
IO? fragrance
Appropriate amount of preservative A cream pack is produced in the same manner as in Example 1.

Example 3 [Prescription] Distilled water 60g (A) Carboxymethyl cellulose 5f (B) Polyvinylpyrrolidone 20f (C) Glycerin 5
f(D) Ethanol 5g (6)
Makoto fermentation product 5fI (F) fragrance obtained in reference example
Appropriate amount of preservative 〃 [Manufacturing method] Add a preservative to the ingredients, then add ingredients (B) and (C), heat, and maintain this for 24 hours while stirring.

Then, the ingredients (G), (F'') and fragrance are added, and the mixture is thoroughly stirred and mixed to produce a liquid pack.

Example 4 10 grams of honey and 5 grams of brown sugar were sufficiently dissolved in 100 grams of distilled water, and the powdered mako fermented product obtained in Reference Example 2 was added to this.
After adding and mixing 0v1 and a mixture 402 of kaolin and clay, it is dried and pulverized to produce a powder pack.

Test Example 1 Rats were used as experimental animals, and 2 drops of a 10% aqueous solution of a Makoto fermentation product were applied to the eyes 5 times at 2-minute intervals to test the effect of the pack according to the present invention on the eyes. Tests were conducted immediately after, 10 minutes, 20 minutes, and 60 minutes after eye drops.

The results are shown in the table below, and it was proven that there was no irritation to the eyes, and therefore, this pack was extremely safe as a face pack and had no harmful effects when used around the eyes. .

The stimulation effect was determined based on the closed eyelid state of the rat.

Test Example 2 Cloth skin of 40 women aged 18 to 30 2 cm x 2
A 60% concentrated aqueous solution of a Makoto fermentation product was applied to crrl, and the irritation effect on the skin was tested for two days.

As a result, 4 out of 40 people experienced only a slight rash, and it was found that the product did not irritate the skin and was non-toxic and safe.

Test Example 3 Thirty women between the ages of 16 and 25 with acne vulgaris (so-called acne) and chapped skin were selected, and the skin beautifying effect of the pack according to the present invention was tested in the following manner. .

The pack manufactured according to Example 1 was used twice a day in the morning and evening, and the test was continued for 8 weeks, and the skin beautification effect was observed by visual inspection.

The results are shown in the table below, and the number (%) of the 30 people in each group who were found to be effective was recorded.

As is clear from this, the pack agent according to the present invention is
It can be seen that it has a high skin beautifying effect, and that it appears quickly.

Claims (1)

[Claims] 1. After cutting the leaves and/or stems of Bacillus into appropriate sizes and steaming them, the new mutant strain Bacillus subt.
ilis QN-1 and a pack base material is blended with a mako fermentation product obtained by fermenting the same,
A pack agent characterized by.