Megmilk Snow Brand Co., Ltd.

Ken Katoh

Hiroshi Ueno

Noriko Ueda

Yuko Ono

Yoshikazu Morita

Toshiya Kobayashi

Takahiro Moriya

Hiroshi Urazono

Aiko Ono

Yutaro Obara

Norimichi Nakahata

Daisaku Kobayashi

Keiko Murakami

Kazuhiko Hiramatsu

Shigeyuki Kubo

An object of the present invention is to provide a safety sensation-improving agent that can improve dulled peripheral sensations through daily ingestion or application to the skin. Another object of the present invention is to provide a sensation-improving food, beverage, feed, or cosmetics that can improve dulled peripheral sensations through oral ingestion or application to the skin. A sensation-improving agent containing a milk-derived protein and/or a hydrolysate therefrom as an active ingredient is provided. The milk-derived protein and/or the hydrolysate therefrom can be orally ingested or applied direct to the skin to improve dulled sensations, particularly peripheral sensations, and be formed into a sensation-improving food, beverage, feed, or cosmetics.

Sensation-improving agent

A skin sensitivity improving agent which is safe and, when routinely taken or applied to the skin, exerts an effect of improving deterioration in peripheral sensation is provided. The present invention also provides a food, a drink, a feed or a cosmetic for improving sensation which exerts an effect of improving deterioration in peripheral sensation when orally taken or applied to the skin. The skin sensitivity improving agent includes, as the active ingredient, a basic protein fraction derived from milk or a degraded basic protein fraction derived from milk. By orally taking the basic protein fraction derived from milk or the degraded basic protein fraction derived from milk or applying the same directly to the skin, deterioration in sensation, in particular, peripheral sensation can be improved. Thus, a food, a drink, a feed or a cosmetic for improving sensation can be obtained.

Milk-derived basic protein fraction as skin sensitivity improving agent

The present invention provides a protein composition comprising a milk basic protein fraction; and at least one stabilizer selected from the group consisting of soybean polysaccharides, xanthan gum, pectin, gum arabic, gum ghatti, carrageenan, locust bean gum, sodium caseinate, lecithin, and carboxymethylcellulose. The protein composition significantly improves the heat resistance of the milk basic protein fraction. The present invention achieves heat treatment of a protein composition and food, beverage, feed, and pharmaceutical comprising such a protein composition at a temperature exceeding 90&#xb0; C. without deactivation of the milk basic protein fraction.

Milk basic protein composition and production process therefor

A problem of the present invention is to provide a skin collagen production-promoting agent without safety problems. Another problem of the present invention is to provide a skin collagen production-promoting food or drink product and a skin collagen production-promoting cosmetic product containing such a substance. TGF-&#x3b2; and/or a TGF-&#x3b2; degradation product, which is acquired by degrading TGF-&#x3b2; with a protease such as pepsin, pancreatin, etc., are used as a skin collagen production-promoting agent or the active ingredient of a skin collagen production-promoting food or drink product and a skin collagen production-promoting cosmetic product. The aforementioned TGF-&#x3b2; and/or TGF-&#x3b2; degradation product have an effect of increasing the collagen content of the skin.

Skin collagen production-promoting agent

The invention addresses the problem of providing a skin-beautifying agent with beautifying effects such as skin moisturizing, skin beautification, prevention of rough skin, wrinkle prevention, prevention of reduced elasticity, etc., and a skin-beautifying product such as a cosmetic, food or drink, feed, medicine, etc. that contains said skin-beautifying agent. The skin-beautifying agent is characterized in containing a hydrolyzate of whey protein as an active ingredient. Using a whey protein hydrolyzate having the characteristics of a molecular weight distribution of 10 kDa or less, a main peak of 200 Da-3 kDa, APL (average peptide length) of 2-8, free amino acid content of 20% or less, and a &#x3b2;-lactoglobulin antigenicity of 1/10,000 or less, in particular, provides a skin-beautifying agent of low allergenicity and low bitterness.

Skin-beautifying agent

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Hokkaido, Japan

Ken Katoh