KR-20260062212-A - Anti―wrinkle composition containing fishes enzyme hydrolyzate

KR20260062212AKR 20260062212 AKR20260062212 AKR 20260062212AKR-20260062212-A

Abstract

The present invention relates to a composition for improving skin wrinkles, which contains enzymatic hydrolysate of fish skin as an active ingredient, is easy to apply to the skin or ingest due to the absence of a fishy odor, and has excellent efficacy in improving skin wrinkles due to its high absorption rate in the body.

Inventors

강민철
이남혁
이새롬
강민경
김재훈
류아름
박정현
박희진
엄수진
이재훈
최윤상
송경모

Assignees

한국식품연구원
주식회사 쓰리에프씨

Dates

Publication Date: 20260507
Application Date: 20241028

Claims (13)

A cosmetic composition for improving skin wrinkles characterized by containing a fraction of fish skin enzyme hydrolysate as an active ingredient.
A cosmetic composition for improving skin wrinkles according to claim 1, characterized in that the fraction of the fish skin enzyme hydrolysate has a peptide weight-average molecular weight (Mw) of 1.0 to 3.0 kDa, a number-average molecular weight (Mn) of 0.3 to 1.0 kDa, and a volume-average molecular weight (Mz) of 2.0 to 4.0 kDa.
A cosmetic composition for improving skin wrinkles according to claim 1, characterized in that the fraction of the fish skin enzyme hydrolysate has a peptide weight-average molecular weight (Mw) of 0.1 to 0.9 kDa, a number-average molecular weight (Mn) of 0.1 to 0.9 kDa, and a volume-average molecular weight (Mz) of 0.1 to 0.9 kDa.
A cosmetic composition for improving skin wrinkles according to claim 1, wherein the fish skin enzyme hydrolysate is obtained by enzymatically decomposing a fish skin ultrasonic extract.
A cosmetic composition for improving skin wrinkles according to claim 4, wherein the fish skin ultrasonic extract is extracted with one or more acid solutions comprising acetic acid, formic acid, propionic acid, butyric acid, lactic acid, succinic acid, fumaric acid, malic acid, and citric acid.
A cosmetic composition for improving skin wrinkles according to claim 4, characterized in that the fish skin ultrasonic extract is treated at 40 to 90°C for 20 to 80 minutes using an ultrasonic device with a frequency of 10 to 50 kHz and an amplitude of 80 to 100%.
In claim 4, the above-mentioned fish skin enzyme hydrolysate is a cosmetic composition for improving skin wrinkles, characterized by being a fish skin ultrasonic extract treated with an endotype enzyme.
A cosmetic composition for improving skin wrinkles according to claim 7, wherein the endotype enzyme is one or more selected from the group consisting of an enzyme derived from Bacillus licheniformis, an enzyme isolated from papaya sap, an animal-derived enzyme secreted from the stomach of a vertebrate, an animal-derived enzyme secreted from the pancreas of a vertebrate, an enzyme derived from Bacillus amyloliquefaciens, and an enzyme derived from Bacillus licheniformis and Bacillus amyloliquefaciens.
A cosmetic composition for improving skin wrinkles according to claim 8, wherein the enzyme derived from Bacillus licheniformis is Alcalase, the enzyme isolated from the latex of papaya is Papain, the animal-derived enzyme secreted from the stomach of a vertebrate is Pepsin, the animal-derived enzyme secreted from the pancreas of a vertebrate is Trypsin, the enzyme derived from Bacillus amyloliquefaciens is Neutrase, and the enzyme derived from Bacillus licheniformis and Bacillus amyloliquefaciens is Protamex.
A cosmetic composition for improving skin wrinkles according to claim 4, characterized in that the fish skin enzyme hydrolysate is treated by mixing 0.3 to 1.0 parts by weight of enzyme with 100 parts by weight of fish skin ultrasonic extract.
A health functional food composition for preventing or alleviating skin wrinkles, characterized by containing a fraction of fish skin enzyme hydrolysate as an active ingredient.
A health functional food composition for preventing or alleviating skin wrinkles according to claim 11, characterized in that the fraction of the fish skin enzyme hydrolysate has a peptide weight-average molecular weight (Mw) of 1.0 to 3.0 kDa, a number-average molecular weight (Mn) of 0.3 to 1.0 kDa, and a volume-average molecular weight (Mz) of 2.0 to 4.0 kDa.
A health functional food composition for the prevention or alleviation of skin wrinkles according to claim 11, characterized in that the fraction of the fish skin enzyme hydrolysate has a peptide weight-average molecular weight (Mw) of 0.1 to 0.9 kDa, a number-average molecular weight (Mn) of 0.1 to 0.9 kDa, and a volume-average molecular weight (Mz) of 0.1 to 0.9 kDa.

Description

Anti-wrinkle composition containing fishes enzyme hydrolyzate as an active ingredient The present invention relates to a composition that is highly effective in improving skin wrinkles due to its high absorption rate in the body. Human skin is located on the outermost layer of the body, accounts for a significant portion of one's appearance, and is continuously exposed to external stimuli. Recently, as consumers' income and intellectual levels have risen, interest in skin beauty and health has increased significantly across various age groups, leading to the development of a wide variety of cosmetics that highlight more specialized and specific functions, such as whitening, anti-wrinkle effects, and UV protection. Photoaging refers to the phenomenon in which wrinkles form on the skin due to ultraviolet rays. As a result, the skin becomes rough, loses elasticity, dries out, and may develop pigmentation such as freckles, melasma, and blemishes. Additionally, the skin's capillaries may dilate, causing redness. It is known that wrinkles caused by photoaging form more easily due to a decrease in the content of collagen, a major component of the skin. Matrix metalloproteinases (MMPs) play a significant role in collagen reduction and are involved in the degradation of the extracellular matrix and basement membrane. Studies have reported that the activity of MMP enzymes increases in response to ultraviolet rays, and that inhibiting this activity reduces UV-induced skin thickness increase and wrinkle formation. Meanwhile, due to their biological characteristics, seafood is easily damaged and deteriorates rapidly, making it prone to spoilage or decay. Furthermore, because seafood contains many inedible parts such as heads, internal organs, bones, and shells, a significant amount of by-products is generated during the production, distribution, processing, and sales processes. These fishery by-products cause various problems during the disposal process; if not properly treated, they lead to wastewater leakage and foul odors, as well as illegal landfilling and ocean dumping, which damage natural landscapes and cause environmental pollution. Furthermore, treating them entails significant socioeconomic costs. The disposal of fishery by-products is governed by the provisions of the 'Waste Management Act' and the 'Act on the Promotion of Resource Conservation and Recycling.' This is because, according to Article 2 (Definitions) of the 'Waste Management Act,' fishery by-products can be classified into waste and by-products that do not fall under the category of waste. Under the Waste Management Act, "waste" refers to "substances that are no longer needed for human life or business activities, such as garbage, combustion residue, sludge, waste oil, waste acid, waste alkali, and animal carcasses." In accordance with this regulation, among fishery by-products, "substances that are no longer needed for human life or business activities" are classified as waste and must undergo the treatment processes prescribed by the Act. Consequently, most fishery by-products are treated as waste. As an exceptional case, if aquatic by-products are deemed to be "necessary for human life or business activities" at the business establishment where they first originate, they are considered by-products rather than waste. For example, when a fishery processing plant processes fish and manufactures by-products such as salted fish paste or fish sauce at the same establishment, if the product is registered as a product of the establishment, it is excluded from being considered waste. Regarding the resource utilization of fishery by-products, fish by-products are primarily used for fishmeal, fertilizer, and animal feed. Shellfish by-products, on the other hand, are utilized for fertilizer, spat cultivation materials, and animal feed. Meanwhile, concerning disposal, fishery by-products are disposed of through incineration, landfill, or ocean dumping. Furthermore, the reality is that there are many cases where by-products are stockpiled or abandoned without undergoing resource utilization or disposal, or are illegally incinerated, landfilled, or dumped into the ocean. Recently, various efforts are being made both domestically and internationally to create new value by minimizing the disposal of natural resources due to depletion and utilizing them as circular resources. If fishery by-products are also transformed into eco-friendly resources, it will not only resolve issues such as environmental pollution and disposal costs but also enable the development of new value-added industries. Based on this, many attempts are being made both at home and abroad to transform fishery by-products, which were previously simply discarded, into eco-friendly resources or resources capable of generating high added value. For example, there have been attempts to use collagen, which is contained in large quantities in fish skin (fish skin), which accounts for about 5 to 10%