コラーゲンペプチド経口摂取による皮膚角層水分量の改善効果  [in Japanese] Improvement in the Moisture Content of the Stratum Corneum Following 4 Weeks of Collagen Hydrolysate Ingestion  [in Japanese]

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Abstract

魚鱗コラーゲンペプチド(2.5g, 5g, 10g)の3用量の用量設定と豚皮コラーゲンペプチド(10g)の有効性確認を目的に,プラセボ群を設定して各々を4週間摂取して摂取前後の皮膚状態の変化を二重盲検法で比較した.その結果,魚鱗コラーゲンペプチド摂取によりその用量に応じて角層水分量の増加傾向が見られ,特に,30歳以上を対象とした層別解析で魚鱗コラーゲンペプチド5g以上の摂取により角層水分量の有意な増加が認められた.一方,豚皮コラーゲンペプチド摂取では有意な変化は得られなかった.この結果から,魚鱗コラーゲンペプチドの摂取は角層水分量の増加に有効であると考えられた.また,その他の評価項目(経表皮水分蒸散量,皮膚粘弾性,皮膚所見)に関しては,コラーゲンペプチド摂取に起因すると推定される変化は認められなかった.

We conducted a placebo-controlled, double-blind 4-week study on the oral intake of either 3 doses of scaled collagen hydrolysate (2.5g, 5g and 10g), pig skin collagen hydrolysate (10g) or placebo in 214 healthy female volunteers (mean age, 34.1±SD 5.9 years). The volunteers were divided randomly into 5 groups and their skin condition was measured before and after ingestion. The moisture content of the stratum corneum of the cheek showed a significant increase after 4 weeks in all the groups taking the hydrolysates, while it showed a dose-dependent improvement in groups taking collagen hydrolysate (2.5g-10g). A stratified statistical analysis of subjects >30 years old showed significant differences in the groups taking 5g or 10g of hydrolysates (<I>P</I><0.05), compared with the placebo group. There were no significant differences in transepidermal water loss, viscoelasticity or cutaneous findings between any of the groups. These results indicate that the major change following oral intake of collagen hydrolysate is an improvement in the moisture content of the stratum corneum.

Journal

  • NIPPON SHOKUHIN KOGYO GAKKAISHI  

    NIPPON SHOKUHIN KOGYO GAKKAISHI 56(3), 137-145, 2009-03-15 

    Japanese Society for Food Science and Technology

References:  16

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Cited by:  6

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Codes

  • NII Article ID (NAID)
    10024855120
  • NII NACSIS-CAT ID (NCID)
    AN10467499
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • ISSN
    1341027X
  • NDL Article ID
    10175603
  • NDL Source Classification
    ZP34(科学技術--食品工学・工業)
  • NDL Call No.
    Z17-126
  • Data Source
    CJP  CJPref  NDL  IR  J-STAGE 
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