COSMETIC OR DERMATOLOGICAL PREPARATION CONTAINING A FISH EGG EXTRACT

Abstract

Cosmetic or dermatological preparation containing a fish egg extract, characterized in that the fish egg extract is obtainable by suspending the fish eggs in an extraction mixture that contains an oil phase and an aqueous phase, homogenizing the suspension mixture, and extracting the oil phase of the homogenized mixture.

Claims

1.-23. (canceled)

24. A cosmetic or dermatological preparation, wherein the preparation comprises a fish egg extract obtained by a method comprising (a) suspending fish eggs in an extraction mixture containing an oil phase and an aqueous phase, (b) homogenizing the mixture obtained in (a), and (c) isolating the oil phase of the homogenized mixture of (b) as the fish egg extract.

25. The preparation of claim 24, wherein the fish eggs comprise one or more of eggs of salmon, eggs of trout or eggs of sturgeon.

26. The preparation of claim 24, wherein the fish eggs comprise eggs of white sturgeon and/or eggs of Siberian sturgeon.

27. The preparation of claim 24, wherein the fish egg extract is prepared within 24 hours after removal of the fish eggs from the fish.

28. The preparation of claim 24, wherein the oil phase of the extraction mixture comprises caprylic/capric triglyceride in a concentration of at least 90% by weight, based on a total weight of the oil phase of the extraction mixture.

29. The preparation of claim 24, wherein the oil phase of the extraction mixture contains at least one antioxidant.

30. The preparation of claim 24, wherein the aqueous phase of the extraction mixture is a phosphate buffer.

31. The preparation of claim 24, wherein the aqueous phase of the extraction mixture contains at least one preservative.

32. The preparation of claim 24, wherein a proportion by weight of the fish eggs in relation to the aqueous phase of the extraction mixture is from 1:2 to 2:1.

33. The preparation of claim 24, wherein a proportion by weight of the fish eggs in relation to the oil phase of the extraction mixture is from 1:0.2 to 1:0.4.

34. The preparation of claim 24, wherein a mechanical digestion process is used in (b).

35. The preparation of claim 24, wherein a process with application of mechanical pressure is used for the homogenization of the fish eggs.

36. The preparation of claim 24, wherein (c) is carried out by centrifugation with subsequent phase separation.

37. The preparation of claim 24, wherein a concentration of monounsaturated fatty acids in the fish egg extract is from 30 wt % to 50 wt % and/or a concentration of polyunsaturated fatty acids in the fish egg extract is from 30 wt % to 40 wt % and/or a concentration of omega-3 fatty acids in the fish egg extract is from 15 wt % to 25 wt %, each based on a total weight of all fatty acids present.

38. The preparation of claim 24, wherein the fish egg extract comprises at least one preservative selected from phenoxyethanol, phenethyl alcohol, ethylhexylglycerin.

39. The preparation of claim 24, wherein a concentration of triglycerides in the fish egg extract is from 50 wt % to 60 wt %, based on a total weight of the fish egg extract.

40. The preparation of claim 24, wherein the fish egg extract is present in the preparation in a concentration of from 0.001 wt % to 10 wt %, based on a total weight of the preparation.

41. The preparation of claim 24, wherein at least one alkylamidothiazole is present.

42. A method of increasing the expression of laminin and/or preserving the elasticity and/or expansibility of human skin, wherein the method comprises applying to skin the preparation of claim 24.

43. A method of producing a fish egg extract, wherein the method comprises (a) suspending fish eggs in an extraction mixture containing an oil phase and an aqueous phase, (b) homogenizing the mixture obtained in (a), and (c) isolating the oil phase of the homogenized mixture of (b) as the fish egg extract.

Description

COMPARATIVE TESTS AND EXAMPLES

[0136] The following examples are intended to illustrate the present invention without limiting it. Unless indicated otherwise, all amounts, proportions and percentages are based on the weight and the total amount or on the total weight of the preparations. [0137] (a) Production of a fish egg extract according to the invention: [0138] To produce a fish egg extract according to the invention, fish eggs were removed from white sturgeon (exclusively fish eggs from breeding stocks were used) and borax was added. The production of the fish egg extract took place within 24 hours after removal. [0139] In addition, an oil phase was prepared consisting of 99.98 wt % caprylic/capric triglycerides, 0.01 wt % tocopherol and 0.01 wt % BHT. [0140] The additionally provided aqueous phase consisted of: [0141] 100 mM phosphates (from sodium hydrogenphosphate); [0142] 1 wt % phenoxyethanol; [0143] 1 wt % of the commercial product Sensivia Pa 20 from Schülke & Mayr, containing phenethyl alcohol and ethylhexylglycerin; [0144] 0.2 wt % EDTA; and [0145] Water. [0146] The provided oil phase and the provided aqueous phase were combined and then the fish eggs were suspended in this mixture. The weight ratio of the oil phase to the fish eggs was 0.3:1 and the weight ratio of the aqueous phase to the fish eggs was 1:1. [0147] The mixture obtained from the oil phase, the aqueous phase and the fish eggs was then homogenized using a Manton-Gaulin homogenizer. [0148] The homogenate obtained was then centrifuged at 2000 G for one hour. This was followed by manual phase separation, the oil phase representing the inventive fish egg extract. [0149] To improve the shelf life of the fish egg extract obtained, it was dried with sodium sulfate and then filtered to improve the purity, in order to remove the sodium sulfate and other insoluble constituents. [0150] (b) Analysis [0151] The analysis of the oil phase of the homogenate from (a), i.e. the fish egg extract according to the invention, showed that the proportion of saturated fatty acids in the fish egg extract is 23.1 wt % based on the total weight of all the fatty acids present. [0152] In addition, it was found that the proportion of monounsaturated fatty acids in the fish egg extract is 41.7 wt % based on the total weight of all the fatty acids present. [0153] In addition, it was found that the proportion of polyunsaturated fatty acids in the fish egg extract is 35.2 wt % based on the total weight of all the fatty acids present. [0154] In addition, it was found that the proportion of omega-3 fatty acids in the fish egg extract is 20.3 wt % based on the total weight of all the fatty acids present. [0155] In addition, it was found that the proportion of omega-6 fatty acids in the fish egg extract is 14.8 wt % based on the total weight of all the fatty acids present. [0156] The proportion of phenoxyethanol is in the range of 0.1 to 1.5 wt % based on the total weight of the fish egg extract. [0157] (c) Efficacy study relating to the expression of laminin

[0158] In order to verify the advantageous efficacy of the inventive fish egg extract, an investigation was carried out regarding the extent to which the extract increases the expression of the gene for laminin-5 in keratinocytes (HaCaT). For this purpose the cells were incubated for 6 h with the extract to be tested. The entire RNA was subsequently extracted with a GenElute Mammalian Total RNA Purification Kit (SIGMA) and worked up according to instructions. The quantitative determination of the gene for laminin-5 was carried out by RT-PCR (Real Time Quantitative PCR) with the respective specific primer: LAMS-γ F: 5′ATCAACAGGTGAGCTATGG3′ and LAMS-γ R: 5′CAATCTCCTGTGTCTGGAT3′.

[0159] For a comparative test, the above experiment was carried out once without the inventive fish egg extract and once with 0.1 wt % of fish egg extract (a). In addition, an aqueous fish egg extract of fish eggs from white sturgeon, also obtained via a mechanical process with application of pressure, was investigated. This was used in a proportion of 0.001 wt %.

[0160] The measurement results obtained are illustrated in FIG. 1. As can be seen, the use of the fish egg extract (a) according to the invention leads to an increase in the expression of the gene for laminin-5. An increase of 18% (statistically significant, p 0.0065) compared to the control was determined for the γ subunit of laminin-5.

[0161] In contrast thereto, the use of the aqueous fish egg extract exhibited an inhibition of the expression of laminin-5 (γ subunit) compared to the control.

Example Formulations

[0162]

TABLE-US-00003 Example number 1 2 3 4 5 PEG-100 stearate 2.0 0.9 PEG-20 glyceryl stearate 1.1 PEG-40 stearate 1.0 Ceteareth-25 0.5 Steareth-100 0.5 2.0 Ceteth-20 1.0 Myristyl Myristate 1.0 1.0 Glyceryl Stearate 1.1 2.0 Stearyl Alcohol 2.0 1.0 Cetearyl Alcohol 4.0 2.5 Cetyl alcohol 1.0 3.0 Hydrogenated Coco 2.0 Glycerides Butyrospermum Parkii 2.0 2.0 (Shea) Butter C12-15 Alkyl Benzoate 3.0 2.0 3.5 Butylene glycol dicaprylate/ 1.0 1.5 dicaprate Caprylic/Capric Triglyceride 1.0 1.0 2.0 2.0 Ethylhexyl Cocoate 3.0 1.5 Octyldodecanol 1.0 Paraffinum Liquidum 1.0 Cera Microcristallina 2.0 1.0 1.5 Cyclomethicone 4.1 1.0 4.0 3.5 5.0 Dimethicone 2.3 1.0 1.2 Dicaprylyl Ether 1.0 4.0 2.0 Dicarprylyl Carbonate 2.8 N-(4-(2,4-dihydroxyphenyl) 0.2 0.1 0.05 0.3 0.4 thiazol-2-yl)-isobutyramide Ethylhexyl 4.0 3.0 5.0 2.0 2.5 Methoxycinnamate Disodium Phenyl 1.0 1.0 1.5 0.5 2.0 Dibenzimidazole Tetrasulfonate Phenylbenzimidazole 2.0 3.0 1.0 1.5 1.5 Sulfonic Acid Ethylhexyl Triazone 2.0 Octocrylene 2.5 Ethylhexyl Salicylate 1.0 Ubiquinone (Q10) 0.05 Fish egg extract from (a). 0.2 0.1 0.08 0.3 0.05 Biotin 0.04 Retinyl Palmitate 0.1 Thioctic Acid 0.1 Tocopheryl Acetate 1.0 Sodium Citrate 0.1 Sodium Ascorbyl Phosphate 0.1 0.1 Trisodium EDTA 0.1 Phenoxyethanol 0.4 0.4 0.4 0.4 Butylparaben 0.6 0.3 0.2 0.3 0.3 Alcohol Denat. 2.0 Xanthan Gum 0.1 Carbomer 0.05 0.1 0.1 Polyacrylamide 0.2 Glycerol 10 6.0 6.5 7.5 8.0 Butylene Glycol 2.0 1.0 Fillers/additives (distarch 0.1 1.0 0.2 0.5 0.05 phosphate, SiO.sub.2, BHT, talc, aluminum stearate) Fragrance qs qs qs qs qs Aqua to 100 to 100 to 100 to 100 to 100 Example number 6 7 8 9 10 PEG-50 stearate 2.5 1.0 PEG-40 stearate 1.0 1.0 0.5 PEG-8 stearate 1.0 PEG-8 Distearate 1.0 Glyceryl Stearate 3.0 Sorbitan Stearate 1.0 Steareth-21 2.0 1.0 Steareth-2 1.0 Cetearyl Glucoside 2.0 Myristyl Myristate 1.0 Behenyl Alcohol 1.0 2.0 Stearyl Alcohol 5.0 Cetearyl Alcohol 3.0 2.0 1.0 Cetyl Alcohol 1.0 Hydrogenated Coco 1.0 1 Glycerides Butyrospermum Parkii 2.5 (Shea) Butter C12-15 Alkylbenzoate 2.0 5.0 2.5 Butylene glycol dicaprylate/ 1.5 2.0 dicaprate Caprylic/Capric Triglyceride 1.0 1.5 3.5 Ethylhexyl Cocoate 2.0 Octyldodecanol 1.0 1.5 Paraffinum Liquidum 1.0 Cera Microcristallina 1.8 Cyclomethicone 4.0 3.5 2.0 5.0 2.0 Dimethicone 2.0 1.5 Dicaprylyl Ether 2.0 Dicarprylyl Carbonate 2.0 3.0 3.5 Polydecene 4 Ethylhexyl 2.0 3.0 4.5 5.0 4.2 Methoxycinnamate Phenylbenzimidazole 0.5 2.0 2.0 3.3 1.0 Sulfonic Acid Disodium Phenyl 1.0 1.0 1.5 2.3 0.5 Dibenzimidazole Tetrasulfonate Ubiquinone (Q10) 0.03 Fish egg extract from (a). 0.03 0.4 0.06 0.3 0.25 Biotin 0.02 Retinyl Palmitate 0.2 Tocopheryl Acetate 1.0 0.5 Ascorbic Acid 0.05 Trisodium EDTA 0.2 0.1 Phenoxyethanol 0.5 0.4 0.5 0.3 Butylparaben 0.1 0.4 0.6 Ethylhexylglycerin 0.2 0.2 0.1 0.4 Alcohol denat. 8.0 3.0 Xanthan Gum 0.1 Carbomer 0.2 0.1 0.1 Polyacrylamide 0.2 Glycerol 10 5.0 6.0 4.0 7.0 Butylene Glycol 2.0 Additives (distarch 0.03 0.05 3.0 phosphate, SiO.sub.2, talc, BHT aluminum stearate) Fragrance qs qs qs qs qs Aqua to 100 to 100 to 100 to 100 to 100 Example number 11 12 13 14 15 PEG-100 stearate 1.4 0.1 1.2 Glyceryl Stearate 1.4 0.5 0.2 1.0 0.9 Ceteareth-100 2 3.1 2.1 Sorbitan Stearate 2.3 2.5 Polysorbate 60 0.1 0.3 0.8 0.7 Polysorbate 80 0.8 0.5 0.1 Sorbitan Isostearate 0.1 0.25 0.05 Theobroma Grandiflorum 3.0 1.2 2.7 Seed Butter Butyrospermum Parkii 2.5 3.5 1.9 (Shea) Butter Jojoba Esters 2.0 2.5 1.3 0.5 1.0 Beeswax 1.0 0.2 0.8 1.6 2.0 Helianthus Annuus Seed Oil 0.5 0.1 Persea Gratissima Oil 0.7 0.3 0.5 Olea Europaea Fruit Oil 0.1 0.6 0.1 Cyclomethicone 3.6 0.1 0.1 1.2 Dimethicone 5.4 4.5 5.0 3.6 Squalane 3.0 1.9 Carbomer 0.2 0.4 0.15 Hydroxyethyl Acrylate/ 1.7 0.1 1.0 2.0 0.1 Sodium Acryloydimethyl Taurate Copolymer Polymethyl Methacrylate 0.5 0.6 0.1 Dimethicone Crosspolymer 0.6 0.3 0.25 Pullulan 0.5 0.4 Carrageenan 0.2 0.3 0.7 0.3 Caprylyl Glycol 0.3 0.1 0.25 Methylpropanediol 1.3 Glycerol 3.1 1.7 4.0 2.8 3.5 Sorbitol 0.1 Propanediol 2.0 1.9 Propylene Glycol 0.1 0.1 0.2 0.3 Pentylene Glycol 0.1 0.5 Butylene Glycol 0.2 0.3 0.2 Tocopherol Acetate 0.5 0.2 0.45 0.35 Ubiquinones 0.1 0.2 0.15 Retinyl Palmitate 0.15 0.15 Biotin 0.05 Fish egg extract from (a). 0.2 0.1 0.3 0.09 0.4 Disodium EDTA 0.1 0.1 0.1 0.1 0.1 Triethanolamine 0.1 0.1 0.1 0.1 0.1 Phenoxyethanol 0.4 0.3 0.5 0.3 0.45 Ethylhexylglycerin 0.2 0.1 0.05 Titanium Dioxide 0.3 0.1 0.2 Tapioca Starch 0.05 Talc 0.05 Fragrance qs qs qs qs qs Aqua to 100 to 100 to 100 to 100 to 100