JP-7857060-B2 - Lactic acid fermented product of hybrid tea rose petal extract

Inventors

• 上田 浩士
• 森田 哲史
• 佐藤 裕太

Assignees

• 株式会社ナリス化粧品

Dates

Publication Date

20260512

Application Date

20220304

Claims (2)

1. This is a lactic acid fermented product of petal extract from the petals of the hybrid tea rose Double Delight, The lactic acid bacteria fermented product is less cytotoxic than the petal extract before lactic acid bacteria fermentation.
2. A topical skin preparation containing the lactic acid bacteria fermented product described in claim 1.

Description

This invention relates to a fermented product obtained by fermenting a petal extract of hybrid tea rose with lactic acid bacteria, and more specifically, to a fermented product having lower cytotoxicity compared to the petal extract, and to a topical skin preparation containing the said fermented product. Roses are a general term for plants classified under the genus Rosa of the family Rosaceae, and a wide variety of species exist. One classification includes wild species and cultivated varieties resulting from hybridization. Known wild species include the European rose (Rosa centifolia), Damask rose (Rosa damasque), and Canina rose (Rosa canina), while the most commonly known cultivated variety is the hybrid tea rose (Rosa hybrida). While it is difficult to genetically classify the tens of thousands of rose cultivars currently available, cultivated varieties with repeat-blooming characteristics, derived from hybrid perpetual roses originating from the European rose and the Chinese wild species Rosa chinensis (Rosa chinensis), are collectively called hybrid tea roses. Many of the roses used for ornamental purposes in recent years are hybrid tea roses (Non-Patent Literature 1). Hybrid tea roses are used not only for ornamental purposes but also as aromatic perfumes for their distinctive fragrance. The petals of hybrid tea roses have a different fragrance from those of wild roses such as Western roses, and it is known that they commonly contain 1,3-dimethoxy-5-methylbenzene as a characteristic fragrance component (Non-Patent Literature 2). Furthermore, since 1,3-dimethoxy-5-methylbenzene is known to have a sedative effect (Patent Literature 1), it is believed that the fragrance of the petals of all hybrid tea rose varieties has a relaxing effect. As mentioned above, because hybrid tea roses contain components common to all varieties, they are recognized as a group derived from common parent plants. Beyond its fragrance, rose petal extracts have long been reported to possess beneficial effects on the human body. For example, Patent Document 2 describes the inhibitory effect of Western rose petal extract on the formation of carbonyl proteins. Patent Document 3 describes the effectiveness of rose petal extracts as mucopolysaccharide fragmentation inhibitors and as reactive oxygen species scavengers exhibiting superoxide dismutase-like activity. Furthermore, Patent Document 4 describes the effectiveness of Western rose extract as a topical skin whitening agent. Patent Document 5 describes the effectiveness of hybrid tea rose extract as an elastase activity inhibitor, antioxidant, and collagenase activity inhibitor. On the other hand, while the beneficial effects of rose petal extract have been confirmed as described above, when used as a topical agent, incorporating high concentrations of rose petal extract into the agent increases its cytotoxicity, resulting in skin irritation and pain. Therefore, high concentrations can cause skin irritation, inflammation, and pain due to cytotoxicity, making it unsuitable for people with sensitive skin or infants with insufficient barrier function who are easily irritated. Typically, this problem occurs when using topical agents containing 0.01% or more of rose petal extract (calculated as evaporation residue). Thus, there was a dilemma: while it was desirable to use high concentrations to fully utilize the effects of rose petal extract, high concentrations resulted in cytotoxicity. Lactic acid bacteria are a general term for bacteria that produce lactic acid through metabolism, and they contribute to the fermentation of foods such as yogurt, pickles, and lactic acid bacteria beverages. They are known to break down glucose to produce lactic acid, lowering the pH of the environment and suppressing the growth of microorganisms that cause spoilage and food poisoning, thus enabling long-term food preservation. Beyond their use in food, Patent Document 6 describes how fermenting rose petals or extracts with lactic acid bacteria enhances anti-allergic and skin-whitening effects. However, a problem with lactic acid bacteria fermented products is that lactic acid bacteria metabolites are known to exhibit cytotoxicity (Non-Patent Document 3). Therefore, lactic acid bacteria fermented products of roses have been limited in their use because their cytotoxicity increases compared to before fermentation. Furthermore, no examples of lactic acid bacteria fermentation of hybrid tea roses are known, and while the anti-allergic effect of the aforementioned rose petal fermented product is known, its effect of reducing cytotoxicity, which has a different mechanism of action than allergies, was completely unknown. Japanese Patent Application Publication No. 06-172781Japanese Patent Publication No. 2009-298726Japanese Patent Application Publication No. 7-309770Japanese Patent Publication No. 2002-029959Japanese Patent Publication No. 2011-236147Japanese Patent Publication No. 2010-270152 Yotaro Tsu