Title:
FERMENTATION PRODUCT OF MARJORAM AND USE THEREOF
Document Type and Number:
WIPO Patent Application WO/2021/256325
Kind Code:
A1
Abstract:
Provided is a marjoram-derived material having been improved to enhance the activity thereof. This material is a product obtained by fermenting a starting material, which is optionally treated marjoram, with the use of one or more microorganisms selected from among microorganisms belonging to the genus Lactobacillus. This fermentation product is useful as a material to be blended in skin external agents and cosmetics, etc.
Inventors:
KURASAWA TOMOKO (JP)
SHIBATA SHINYA (JP)
IZAWA NAOKI (JP)
ITO MASAHIKO (JP)
SHIBATA SHINYA (JP)
IZAWA NAOKI (JP)
ITO MASAHIKO (JP)
Application Number:
PCT/JP2021/021704
Publication Date:
December 23, 2021
Filing Date:
June 08, 2021
Export Citation:
Assignee:
YAKULT HONSHA KK (JP)
International Classes:
C12P1/04; A61K8/9728; A61K8/9789; A61K35/747; A61K36/53; A61P17/00; A61P43/00; A61Q19/02
Foreign References:
| JP2006296307A | 2006-11-02 | |||
| JP2014091679A | 2014-05-19 | |||
| JP2011190200A | 2011-09-29 |
Other References:
DABIJA, ADRIANA ET AL.: "Assessment of the Antioxidant Activity and Quality Attributes of Yogurt Enhanced with Wild Herbs Extracts", JOURNAL OF FOOD QUALITY, vol. 2018, 2018, pages 1 - 12, XP055895628
OKUDA, YOSHINORI ET AL.: "Special issue 1: Advanced technology and cosmetic chemistry, Microbiology and cosmetic science", FRAGRANCE JOURNAL, 1985, pages 30 - 36
OKUDA, YOSHINORI ET AL.: "Special issue 1: Advanced technology and cosmetic chemistry, Microbiology and cosmetic science", FRAGRANCE JOURNAL, 1985, pages 30 - 36
Attorney, Agent or Firm:
SATO & ASSOCIATES (JP)
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