WO1999007332A2 - A natural eubiotic product for maintenance and treatment of teguments - Google Patents
A natural eubiotic product for maintenance and treatment of teguments Download PDFInfo
- Publication number
- WO1999007332A2 WO1999007332A2 PCT/RO1998/000014 RO9800014W WO9907332A2 WO 1999007332 A2 WO1999007332 A2 WO 1999007332A2 RO 9800014 W RO9800014 W RO 9800014W WO 9907332 A2 WO9907332 A2 WO 9907332A2
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- WO
- WIPO (PCT)
- Prior art keywords
- product
- strain
- eubiotic
- strains
- teguments
- Prior art date
Links
- 238000012423 maintenance Methods 0.000 title claims abstract description 9
- 241000186660 Lactobacillus Species 0.000 claims abstract description 22
- 239000002537 cosmetic Substances 0.000 claims abstract description 22
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 21
- 239000000203 mixture Substances 0.000 claims abstract description 11
- 241000304886 Bacilli Species 0.000 claims abstract description 10
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 6
- 229920001353 Dextrin Polymers 0.000 claims abstract description 6
- MUPFEKGTMRGPLJ-RMMQSMQOSA-N Raffinose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 MUPFEKGTMRGPLJ-RMMQSMQOSA-N 0.000 claims abstract description 6
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 6
- MUPFEKGTMRGPLJ-UHFFFAOYSA-N UNPD196149 Natural products OC1C(O)C(CO)OC1(CO)OC1C(O)C(O)C(O)C(COC2C(C(O)C(O)C(CO)O2)O)O1 MUPFEKGTMRGPLJ-UHFFFAOYSA-N 0.000 claims abstract description 6
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 6
- FYGDTMLNYKFZSV-MRCIVHHJSA-N dextrin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)OC1O[C@@H]1[C@@H](CO)OC(O[C@@H]2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-MRCIVHHJSA-N 0.000 claims abstract description 6
- 238000004108 freeze drying Methods 0.000 claims abstract description 6
- MUPFEKGTMRGPLJ-ZQSKZDJDSA-N raffinose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)O1 MUPFEKGTMRGPLJ-ZQSKZDJDSA-N 0.000 claims abstract description 6
- 239000004480 active ingredient Substances 0.000 claims abstract description 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 18
- 235000013336 milk Nutrition 0.000 description 17
- 239000008267 milk Substances 0.000 description 17
- 210000004080 milk Anatomy 0.000 description 17
- 239000000126 substance Substances 0.000 description 12
- 239000004310 lactic acid Substances 0.000 description 9
- 235000014655 lactic acid Nutrition 0.000 description 9
- 239000002609 medium Substances 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- ROWKJAVDOGWPAT-UHFFFAOYSA-N Acetoin Chemical compound CC(O)C(C)=O ROWKJAVDOGWPAT-UHFFFAOYSA-N 0.000 description 8
- SIKJAQJRHWYJAI-UHFFFAOYSA-N Indole Chemical compound C1=CC=C2NC=CC2=C1 SIKJAQJRHWYJAI-UHFFFAOYSA-N 0.000 description 8
- 239000002253 acid Substances 0.000 description 8
- RBTBFTRPCNLSDE-UHFFFAOYSA-N 3,7-bis(dimethylamino)phenothiazin-5-ium Chemical compound C1=CC(N(C)C)=CC2=[S+]C3=CC(N(C)C)=CC=C3N=C21 RBTBFTRPCNLSDE-UHFFFAOYSA-N 0.000 description 7
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Natural products OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 7
- 229960000907 methylthioninium chloride Drugs 0.000 description 7
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 6
- 230000002401 inhibitory effect Effects 0.000 description 6
- 239000006872 mrs medium Substances 0.000 description 6
- 239000007787 solid Substances 0.000 description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 5
- 239000008103 glucose Substances 0.000 description 5
- 239000001509 sodium citrate Substances 0.000 description 5
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 5
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 4
- 239000004475 Arginine Substances 0.000 description 4
- 102000016938 Catalase Human genes 0.000 description 4
- 108010053835 Catalase Proteins 0.000 description 4
- 229930091371 Fructose Natural products 0.000 description 4
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 4
- 239000005715 Fructose Substances 0.000 description 4
- 239000001828 Gelatine Substances 0.000 description 4
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 4
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 4
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 4
- 108010046334 Urease Proteins 0.000 description 4
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 4
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 4
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 238000004040 coloring Methods 0.000 description 4
- 239000006071 cream Substances 0.000 description 4
- 235000013681 dietary sucrose Nutrition 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 239000012530 fluid Substances 0.000 description 4
- 229930182830 galactose Natural products 0.000 description 4
- 229920000159 gelatin Polymers 0.000 description 4
- 235000019322 gelatine Nutrition 0.000 description 4
- 230000002949 hemolytic effect Effects 0.000 description 4
- PZOUSPYUWWUPPK-UHFFFAOYSA-N indole Natural products CC1=CC=CC2=C1C=CN2 PZOUSPYUWWUPPK-UHFFFAOYSA-N 0.000 description 4
- RKJUIXBNRJVNHR-UHFFFAOYSA-N indolenine Natural products C1=CC=C2CC=NC2=C1 RKJUIXBNRJVNHR-UHFFFAOYSA-N 0.000 description 4
- 239000008101 lactose Substances 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 150000002823 nitrates Chemical class 0.000 description 4
- 229910052708 sodium Inorganic materials 0.000 description 4
- 239000011734 sodium Substances 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 229960004793 sucrose Drugs 0.000 description 4
- 239000001117 sulphuric acid Substances 0.000 description 4
- 235000011149 sulphuric acid Nutrition 0.000 description 4
- 229940098465 tincture Drugs 0.000 description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 3
- 229910021529 ammonia Inorganic materials 0.000 description 3
- 244000052616 bacterial pathogen Species 0.000 description 3
- 239000012153 distilled water Substances 0.000 description 3
- 239000001963 growth medium Substances 0.000 description 3
- 230000001788 irregular Effects 0.000 description 3
- -1 manose Chemical compound 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 230000000877 morphologic effect Effects 0.000 description 3
- 239000013049 sediment Substances 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 229910001385 heavy metal Inorganic materials 0.000 description 2
- 238000002955 isolation Methods 0.000 description 2
- 239000006210 lotion Substances 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 230000002906 microbiologic effect Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 210000002374 sebum Anatomy 0.000 description 2
- 230000028327 secretion Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 230000035899 viability Effects 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010017533 Fungal infection Diseases 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 244000199866 Lactobacillus casei Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- FRYDSOYOHWGSMD-UHFFFAOYSA-N [C].O Chemical class [C].O FRYDSOYOHWGSMD-UHFFFAOYSA-N 0.000 description 1
- 206010000269 abscess Diseases 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000008485 antagonism Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 238000004500 asepsis Methods 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 238000001354 calcination Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000001143 conditioned effect Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000007123 defense Effects 0.000 description 1
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 1
- 229910000397 disodium phosphate Inorganic materials 0.000 description 1
- 235000019800 disodium phosphate Nutrition 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 208000024386 fungal infectious disease Diseases 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000009027 insemination Effects 0.000 description 1
- 238000009630 liquid culture Methods 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005706 microflora Species 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- CKQVRZJOMJRTOY-UHFFFAOYSA-N octadecanoic acid;propane-1,2,3-triol Chemical compound OCC(O)CO.CCCCCCCCCCCCCCCCCC(O)=O CKQVRZJOMJRTOY-UHFFFAOYSA-N 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000000344 soap Substances 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 238000009987 spinning Methods 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 239000012137 tryptone Substances 0.000 description 1
- 229940099259 vaseline Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
- A61Q19/007—Preparations for dry skin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/99—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from microorganisms other than algae or fungi, e.g. protozoa or bacteria
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
Definitions
- the present invention relates to an natural eubiotic product for the maintenance and treatment of teguments.
- the skin is not a mere body coating, but a living organ having a vital importance for the body.
- the sebum secretion is decreasing and the skin begins to dry, being able no more to accomplish its functions.
- the skin acidity is a defense factor of the body against the environment influences, especially of micro-organisms that do not favourably grow in an acid medium.
- the pH of teguments and, especially, that of complexion easily modifies as a result of the non-respecting of hygiene rules, of sudden temperature variations, inadequate nourishment, constipation, stress.
- the pH of complexion modifies as a result of the excess of soap use, of alkaline face lotions, concentrated glycerine, concentrated alcoholic lotions.
- li is well known the use of lactic acid in cosmetics, in preparations for skin maintenance, especially for modifying the pH of teguments.
- the used lactic acid is usually a syntesis product and the skin acidification, in physiological limits, is hard to be obtained as is less biologically compatible with the functions of teguments.
- the common Lb. acidophylus strains are also inadequate for a direct use in cosmetics as they are too less resistant to cosmetic compositions, and because of their firm and spinning aspect, they produce the change of the cosmetic product, being very important for the product user.
- the eubiotic product consists of a mixture of three Lactobacillus acidophylus LD, LV and LD strains, registered in the Biosan Centre Collection Bucharest under nos.13, 17 and 11, the association being in equal parts from each strain before the mixture lyophilisation.
- the Lactobacillus acidophylus LD-11 strain ferments the raffinose.
- the Lactobacillus acidophylus LR-13 strain ferments the trehalose.
- the Lactobacillus acidophylus LV-17 ferments the dextrine.
- the three associated lactic bacilli strains are used as active ingredients in different cosmetic forms for the maintenance and treatment of teguments, the product being included in amount of 1 - 10 g. under the lyophilised form at 100 g. of cosmetic product.
- the three bacteria strains are associated, before lyophilisation, in equal parts.
- Lactobacillus acidophylus common strains are the following: a) Morphological characteristics:
- Lactobacillus acidophylus appears as sticks with rounded ends, Gram positive, organized in filamentous groups of variable dimensions, giving a filamentous and mucilaginous aspect to the growing medium. b) Cultural characteristics
- solid MRS medium On solid media (solid MRS medium), they can develop on the surface forming long, tangled, gluey colonies, with filiform, fluffy projections, or in depth, where the colonies are small, irregular, with fine prolongations.
- the culture is not haemolytic on blood media
- the aspect that the present invention solves consists in finding an optimum association of Lactobacillus acidophylus anallergical strains for realizing a natural eubiotic product, capable of improving the pH of teguments, approaching it to the physiological one of 5,5 and to be resistant in cosmetic compositions.
- the product, according to the invention consists of a mixture of three Lactobacillus acidophylus strains, in equal parts each, the three strains being registered in the Biosan Centre Collection Bucharest with denomination LR, LV and LD, under the nos. 13, 17 and 11.
- lactobacillus pure strains have been obtained by repeated dispersions and isolations on agar media, known per se, that contain growing substances and inhibitory substances for other strains of micro-organisms.
- the Lb. acidophylus strains having the following characteristics are identified and isolated from the culture media:
- LD strain no.11 Morphological characteristics - they are long bacilli, intermittently coloured, immobile but forming short chains. At the colouring with methylene blue, they appear as long bacilli, intermittently coloured, immobile, forming short chains. b) Cultural characteristics - they coagulate the milk on litmus milk and they disturb the medium on a MRS liquid medium. On a solid MRS medium, the colonies are small, whitish and gluey, with irregular margins. c) Bio-chemical characteristics:
- the culture is not haemolytic on blood media; - they coagulate the milk and are homofermentative;
- the acid power is of I ⁇ ' and the limit acidity is of 1 ,3% in lactic acid;
- the culture is not haemolytic on blood media
- the fermentation of trehalose is a characteristic of this strain.
- the acid power is of 173°T and the limit acidity is of 1 ,4% in lactic acid;
- the culture is not haemolytic on blood media
- the identified and isolated strains, according to the invention, can be characterised as being different from the Lb. acidophylus common strains by the following:
- the identified and isolated strains will be maintained on synthetic media such as MRS, having the following composition: 10 g of tryptone, 10 g of extract of meat, 5 g of extract of yeast, 20 g of glucose, 2 g of disodium phosphate, 5 g of sodium acetate, 2 g of sodium citrate, 0,05 g of magnesium sulphate, 1000 ml of distilled water.
- synthetic media such as MRS, having the following composition: 10 g of tryptone, 10 g of extract of meat, 5 g of extract of yeast, 20 g of glucose, 2 g of disodium phosphate, 5 g of sodium acetate, 2 g of sodium citrate, 0,05 g of magnesium sulphate, 1000 ml of distilled water.
- the strains are submitted to the most important known tests of identification in order to find out the resistance in time of the respective strains, their ageing speed.
- the strains are periodically passed on solid media, by methods known per se.
- the sterile degreased milk is also the used protecting medium, according to the invention, for the last stage of process, namely the lyophilisation of the three multiplied strains. A pure culture of the three strains is obtained.
- the lactobadlli culture obtained according to the invention, is congelated at -45 O - 50°C, the proper lyophilization being started afterwards.
- the lyophilzation is realized in vacuum of 3 tonrduring 30 hours, having as protection medium the sterile degreased milk corresponding to physical, chemical and micro-biological standards (lack of heavy metals etc).
- the lyophilised product is conditioned in special containers, in asepsis conditions (work under hood) and their closing is realized in vacuum.
- the lyophilised product obtained according to the invention, has the following characteristics that identify it:
- each Lb.acidophylus bacilli strain is identified by the morphological, cultural and bio-chemical characteristics presented according to the invention
- the lyophilised product may be used for manufacturing the creams for all types of complexion, the demaking-up milk and the cosmetic face masks.
- Examples of cosmetics containg the eubiotic product:
- 10 g of lyophilised eubiotic product 20 g of anhydre lanoline, 10 g of cetaceum, 10 g of stearine, 10 g of helianti oils, 30 g of boraxed water, 30 g of distilled water.
- the above-mentioned cosmetic products do not limit the use of the product according to this invention with a view to obtaining other types of cosmetic products such as the demaking-up milk, the hydration cream etc.
- the content of 1 - 2 bottles, containing the lyophilised eubiotic product, is dissolved in a small quantity of boiled and cooled water in which a clean gauze tissue is impregnated and it is applied on the face, the complexion being, beforehand, washed with lukewarm water (37...40°C).
- the face mask is maintained on the face 30 minutes - 1 hour, the person being at total rest.
- a bottle per os is taken in the morning, on an empty stomach, before meals, and the face mask is applied in the evening.
- the treatment takes 10...15 days, depending on the complexion alteration.
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Veterinary Medicine (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Dermatology (AREA)
- Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Birds (AREA)
- Epidemiology (AREA)
- Cosmetics (AREA)
Abstract
The eubiotic product, according to the invention, is constituted of a mixture of three Lactobacillus acidophylus LR, LV and LD strains, registered in the Biosan Centre Collection Bucharest under the nos. 13, 17 and 11, the association being in equal parts of each strain before lyophilisation of mixture. The Lactobacillus acidophylus LD-11 strain ferments the raffinose. The Lactobacillus acidophylus LR-13 strain ferments the trehalose. The Lactobacillus acidophylus LV-17 strain ferments the dextrine. The three associated lactic bacilli strains are used as active ingredients in different cosmetic forms for the maintenance and treatment of teguments, the product being included in amount of 1-10 g under lyophilised form at 100 g of cosmetic product.
Description
A NATURAL EUBIOTIC PRODUCT FOR THE MAINTENANCE AND TREATMENT
OF TEGUMENTS
The present invention relates to an natural eubiotic product for the maintenance and treatment of teguments.
It is known that the skin is not a mere body coating, but a living organ having a vital importance for the body.
By age, the sebum secretion is decreasing and the skin begins to dry, being able no more to accomplish its functions. The sebum, together with other skin secretions, forms the so-called "acid casing" of the skin whose acidity is varying from person to person.
The skin acidity is a defense factor of the body against the environment influences, especially of micro-organisms that do not favourably grow in an acid medium.
If the skin is lacking this protecting acid casing, abscesses, furuncules, mycosis etc. can frequently appear.
The pH of teguments and, especially, that of complexion, easily modifies as a result of the non-respecting of hygiene rules, of sudden temperature variations, inadequate nourishment, constipation, stress. At the same time, the pH of complexion modifies as a result of the excess of soap use, of alkaline face lotions, concentrated glycerine, concentrated alcoholic lotions. li is well known the use of lactic acid in cosmetics, in preparations for skin maintenance, especially for modifying the pH of teguments. The used lactic acid is usually a syntesis product and the skin acidification, in physiological limits, is hard to be obtained as is less biologically compatible with the functions of teguments.
For obtaining the natural lactic acid, it is known, in food industry, the use of Lactobacillus acidophylus strains. For using the natural lactic acid, this one should be isolated from the culture medium, as purely as possible, implying complex technologies.
The common Lb. acidophylus strains are also inadequate for a direct use in cosmetics as they are too less resistant to cosmetic compositions, and because of their firm and spinning aspect, they produce the changement of the cosmetic product, being very important for the product user.
It is also known the use of a drug consisting of a mixture of two Lactobacillus acidophylus and Lactobacillus casei bacteria strains, registered in the IISB collection - Bucharest under nos.3 and 7.
The eubiotic product, according to the invention, consists of a mixture of three Lactobacillus acidophylus LD, LV and LD strains, registered in the Biosan Centre Collection Bucharest under nos.13, 17 and 11, the association being in equal parts from each strain before the mixture lyophilisation.
The Lactobacillus acidophylus LD-11 strain ferments the raffinose. The Lactobacillus acidophylus LR-13 strain ferments the trehalose. The Lactobacillus acidophylus LV-17 ferments the dextrine. The three associated lactic bacilli strains are used as active ingredients in different cosmetic forms for the maintenance and treatment of teguments, the product being included in amount of 1 - 10 g. under the lyophilised form at 100 g. of cosmetic product.
The eubiotic advantages, according to the invention, are the following:
- it is easily obtainable from natural, easily accesible ingredients, it destroys the pathogenic microflora and maintains the pH at physiological values, not producing allergies and inflammations;
- it tones up and renders the flexibility of teguments by "ergons" as a result of the activity, it develops a non-specific immunity and inhibits the growing of different microbial agents by the pH that it grows - the no passing barrier for other micro-organisms;
- it is the active compound of cosmetic products being the only that approaches the physiological chemistry of teguments.
It is given hereunder a example of realization of the invention. For obtaining the eubiotic product, according to the present invention, the three bacteria strains are associated, before lyophilisation, in equal parts.
The characteristics of Lactobacillus acidophylus common strains are the following: a) Morphological characteristics:
Following the Gram colouring, Lactobacillus acidophylus appears as sticks with rounded ends, Gram positive, organized in filamentous groups of variable dimensions, giving a filamentous and mucilaginous aspect to the growing medium. b) Cultural characteristics
On solid media (solid MRS medium), they can develop on the surface forming long, tangled, gluey colonies, with filiform, fluffy projections, or in depth, where the colonies are small, irregular, with fine prolongations.
On MRS liquid, they form, after 48 hours, a fine, fluffy sediment.
„„„.,„ O 99/07332
c) Biochemical characteristics:
- resistance to inhibitory substances 3,5% - NaCI;
- sodium taurocolate 3%;
- phenol 0,4%; - acid power 140°T;
- limit acidity 1,2% lactic acid:
- they do not fluid the gelatine;
- they do not hydrolize the starch;
- they do not reduce the nitrates;
- they reduce the tincture of litmus and the methylene blue;
- they do not produce indole, sulphuric acid, arginine, ammonia;
- they are urease and catalase negative;
- the culture is not haemolytic on blood media;
- they coagulate the milk and are homofermentative;
- they produce acetylmethylcarbinol;
- they do not use the sodium citrate;
- they ferment the glucose, lactose, saccharose, fructose, galactose, manose, maltose;
- they do not ferment the dextrine, trehalose and raffinose;
- they produce lactic acid optically inactive and volatile acids as a result of sugars fermentation;
- a visible growth on media lacking carbon hydrates is not noticed; d) Temperature relations - The optimum growing temperature is 371. They do not grow under 20°C. The maximum temperature at which they can normally grow is 43...45°C. They can resist 30 minutes at 60°C.
The attempts for using these strains in cosmetic products have not lead to optimum results, therefore, by tests, it has been attempted and realized the selection and isolation of some Lactobacillus acidophylus strains to be compatible for the preparation of cosmetic products for the maintenance of teguments.
The aspect that the present invention solves consists in finding an optimum association of Lactobacillus acidophylus anallergical strains for realizing a natural eubiotic product, capable of improving the pH of teguments, approaching it to the physiological one of 5,5 and to be resistant in cosmetic compositions.
The product, according to the invention, consists of a mixture of three Lactobacillus acidophylus strains, in equal parts each, the three strains being registered in the Biosan Centre Collection Bucharest with denomination LR, LV and LD, under the nos. 13, 17 and 11.
Modality for obtaining the strains
The lactobacillus pure strains have been obtained by repeated dispersions and isolations on agar media, known per se, that contain growing substances and inhibitory substances for other strains of micro-organisms.
The Lb. acidophylus strains having the following characteristics are identified and isolated from the culture media:
1. LD strain no.11 a) Morphological characteristics - they are long bacilli, intermittently coloured, immobile but forming short chains. At the colouring with methylene blue, they appear as long bacilli, intermittently coloured, immobile, forming short chains. b) Cultural characteristics - they coagulate the milk on litmus milk and they disturb the medium on a MRS liquid medium. On a solid MRS medium, the colonies are small, whitish and gluey, with irregular margins. c) Bio-chemical characteristics:
- the maximum growing temperature is 47°C;
- they resist 30 minutes at 60°;
- resistance at inhibitory substances a) NaCI - 6%; b) Sodium taurocolate - 3%; c) Phenol - 0,6%
- acid power - final acidity of culture 170°T
- limit acidity in lactic acid 1 ,4%
- they do not fluid the gelatine;
- they do not hydrolize the starch;
- they do not reduce the nitrates;
- they reduce the tincture of litmus and the methylene blue;
- they do not produce indole, sulphuric acid and arginine;
- they are urease and catalase negative;
- the culture is not haemolytic on blood media;
- they coagulate the milk and are homofermentative;
- they produce acetylmethylcarbinol;
- they do not use the sodium citrate;
- they ferment the glucose, lactose, saccharose, fructose, galactose, manose. The fermentation of raffinose is a characteristic of this strain.
2. LR strain no.13 a) Moφhological characteristics - long and thin ba lli, forming, nevertheless, short chains, intensely coloured. They are immobile and have rounded ends.
At the colouring with methylene blue, there appear as thin, long bacilli, with rounded ends, immobile. They form short chains, intensely coloured. b) Cultural characteristics
- they coagulate and acidulate the milk on litmus milk;
- they disturb the medium on liquid MRS medium and form a sediment at 48 hours;
- on solid MRS medium, the surface colonies appear delicate, long, with fluffy projections and a small and dark centre. The depth colonies appear small, irregular, whitish with fine ramified or radial prolongations. c) Bio-chemical characteristics
- the maximum growing temperature is at 48°C;
- resistance at 60°;
- the acid power is of Iδδ' and the limit acidity is of 1 ,3% in lactic acid;
- resistance at the following inhibitory substances: a) NaCI - they grow no more over 8%; b) Sodium taurocolate - they grow no more over 4%; c) Phenol - the growth is very poor over 0,8%.
- they do not fluid the gelatine;
- they do not hydrolize the starch;
- they do not reduce the nitrates;
- they reduce the tincture of litmus and the methylene blue;
- they do not produce indole, sulphuric acid, ammonia and arginine;
- they are urease and catalase negative;
- the culture is not haemolytic on blood media;
- they coagulate the milk and are homofermentative;
- they produce acetylmethylcarbinol;
„,„„,,.,
WO 99/07332
6
- they do not use the sodium citrate;
- they feiment the glucose, lactose, saccharose, fructose, galactose, manose, maltose.
The fermentation of trehalose is a characteristic of this strain.
3. LV strain no.17 a) Moφhological characteristics - short badlli, weakly coloured, immobile, forming short chains.
At the colouring with methylene blue, there appear short, weakly coloured bacilli, short chains, immobile, with rounded ends. b) Cultural characteristics - they coagulate and acidify the milk on litmus milk, in 18 hours after insemination; on liquid MRS medium, they disturb the medium forming a sediment; on solid MRS medium, the colonies are white, with smooth margins, presenting ramifications. c) Bio-chemical characteristics
- the maximum growing temperature is at 48°C;
- they resist 90 minutes at 60°;
- the acid power is of 173°T and the limit acidity is of 1 ,4% in lactic acid;
- resistance at inhibitory substances: a) NaCI - they grow no more over 8%; b) Sodium taurocolate - they grow no more over 4%; c) Phenol - they grow no more over 0,8%.
- they do not fluid the gelatine;
- they do not hydrolize the starch;
- they do not reduce the nitrates;
- they reduce the tincture of litmus and the methylene blue;
- they do not produce indole, sulphuric acid, ammonia and arginine;
- they are urease and catalase negative;
- the culture is not haemolytic on blood media;
- they coagulate the milk and are homofermentative;
- they produce acetylmethylcarbinol;
- they do not use the sodium citrate;
- they ferment the glucose, lactose, saccharose, fructose, galactose, manose, maltose.
The fermentation of dextrine is a characteristic of this strain. The identified and isolated strains, according to the invention, can be characterised as being different from the Lb. acidophylus common strains by the following:
- they form short chains, very adequate for the homogeneity and resistance of cosmetic products where the eubiotic is included;
- they coagulate and acidify the milk more rapidly, leading to a faster diminution of pH from the medium where the strains are induded, either this one is a cosmetic product;
- they disturb evidently the liquid culture media and deposit in abundance, proving a great viability of the strain and a performing production;
- in comparison with the common strains, they ferment other sugars (trehalose, raffinose and dextrine) that the common strains do not ferment, proving a superior enzymatic package during the identification process;
- the grown resistance to dassic inhibitory substances proves a bigger viability of strains obtained according to the invention in comparison with the common strains.
The identified and isolated strains will be maintained on synthetic media such as MRS, having the following composition: 10 g of tryptone, 10 g of extract of meat, 5 g of extract of yeast, 20 g of glucose, 2 g of disodium phosphate, 5 g of sodium acetate, 2 g of sodium citrate, 0,05 g of magnesium sulphate, 1000 ml of distilled water.
Periodically, the strains are submitted to the most important known tests of identification in order to find out the resistance in time of the respective strains, their ageing speed.
In order to obtain the vitality, the strains are periodically passed on solid media, by methods known per se.
In order to prepare the strains for their production stage, these ones are passed on sterile degreased milk, in the association ratio of 1/3 of each strain at 10 litres of milk.
The sterile degreased milk is also the used protecting medium, according to the invention, for the last stage of process, namely the lyophilisation of the three multiplied strains. A pure culture of the three strains is obtained.
There have not been noticed phenomena of antagonism, of elimination of one strain by another between the lactobadllus strains, the number of viable germs from the pure culture being maximum.
The lactobadlli culture, obtained according to the invention, is congelated at -45 O - 50°C, the proper lyophilization being started afterwards. The lyophilzation is realized in vacuum of 3 tonrduring 30 hours, having as protection medium the sterile degreased milk
corresponding to physical, chemical and micro-biological standards (lack of heavy metals etc).
The lyophilised product is conditioned in special containers, in asepsis conditions (work under hood) and their closing is realized in vacuum.
The lyophilised product, obtained according to the invention, has the following characteristics that identify it:
- aspect: lyophilised powder without mechanical impurities, hydroscopic;
- colour: white yellowish
- smell: specific
- taste: typically sour
- solubility: insoluble in water, but it easily disperses realizing a homogenous dispersion
- pH of suspension 1% in water: 3, 8...5, 5
- each Lb.acidophylus bacilli strain is identified by the morphological, cultural and bio-chemical characteristics presented according to the invention
- content in Cl"% in weight = max. 1 ,2
- content in Ca2+% in weight = min. 1,2
- content in nitrogen % in weight = min. 4,5
- calcination residues = max. 12% in weight
- absent heavy metals
- microbiological purity - according to Romanian Pharmacopeea
- number of viable germs = min. 5 x 107 germs/0,50 g
- validity period: 2 years
- the lyophilised product may be used for manufacturing the creams for all types of complexion, the demaking-up milk and the cosmetic face masks.
For the treatment of acnea complexion, simultaneously with the use of cosmetic face masks, it is administered per os, in the morning on an empty stomach, 30 minutes before meals (0,50 g or 2 tablets of 0,25 g).
Examples of cosmetics containg the eubiotic product:
Cream for dry complexion with lactic bacilli
2 g of lyophilised eubiotic product, 10 g of lanoline, 2 g of cetaceum, 5 g of vaseline, 0,1 g of cholesterol, 21 g of oleum helianti, 0,5 g of wax, 3 g of boraxed water, 50 g of distilled water.
O 99/07332 y
Cream for αreasv complexion with lactic bacilli
10 g of lyophilised eubiotic product, 20 g of anhydre lanoline, 10 g of cetaceum, 10 g of stearine, 10 g of helianti oils, 30 g of boraxed water, 30 g of distilled water.
The above-mentioned cosmetic products do not limit the use of the product according to this invention with a view to obtaining other types of cosmetic products such as the demaking-up milk, the hydration cream etc.
Cosmetic face mask with lactobacilli
The content of 1 - 2 bottles, containing the lyophilised eubiotic product, is dissolved in a small quantity of boiled and cooled water in which a clean gauze tissue is impregnated and it is applied on the face, the complexion being, beforehand, washed with lukewarm water (37...40°C).
The face mask is maintained on the face 30 minutes - 1 hour, the person being at total rest.
For the acnea complexion, a bottle per os is taken in the morning, on an empty stomach, before meals, and the face mask is applied in the evening.
The treatment takes 10...15 days, depending on the complexion alteration.
Claims
1. A natural eubiotic product for the maintenance and treatment of teguments comprising Lactobacillus, characterized in that is constituted of a mixture of three Lactobacillus acidophylus LR, LV and LD strains, registered in the Biosan Centre Collection - Bucharest under the nos. 13, 17 and, respectively, 11 , the association being made in equal parts of each strain, before lyophilisation of mixture.
2. A eubiotic product, according to claim 1, characterized in that the used Lactobacillus acidophylus LD-11 strain is the strain that ferments the raffinose.
3. A eubiotic product, according to claim 1, characterized in that the used Lactobacillus acidophylus LR-13 strain is the strain that ferments the trehalose.
4. A eubiotic product, according to claim 1 , characterized in that the used Lactobacillus acidophylus LV-17 strain is the strain that ferments the dextrine.
5. A eubiotic product, according to claims 1 - 4, characterized in that the three associated lactic bacilli strains are used as active ingredients in different cosmetic forms for the maintenance and treatment of teguments, the product being included in amount of 1...10 g under lyophilised form at 100 g of cosmetic product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU87539/98A AU8753998A (en) | 1997-08-05 | 1998-08-03 | A natural eubiotic product for maintenance and treatment of teguments |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RO97-01480A RO113114B1 (en) | 1997-08-05 | 1997-08-05 | Natural eubiotic product for tegument maintenance and treatment |
| RO97-01480 | 1997-08-05 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| WO1999007332A2 true WO1999007332A2 (en) | 1999-02-18 |
| WO1999007332A3 WO1999007332A3 (en) | 1999-04-29 |
Family
ID=20105385
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/RO1998/000014 WO1999007332A2 (en) | 1997-08-05 | 1998-08-03 | A natural eubiotic product for maintenance and treatment of teguments |
Country Status (3)
| Country | Link |
|---|---|
| AU (1) | AU8753998A (en) |
| RO (1) | RO113114B1 (en) |
| WO (1) | WO1999007332A2 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006136420A3 (en) * | 2005-06-22 | 2007-04-19 | Organobalance Gmbh | Methods and means for protecting the skin against pathogenic microorganisms |
| US7510734B2 (en) | 2004-03-04 | 2009-03-31 | E-L Management Corporation | Skin treatment method with Lactobacillus extract |
| WO2012118535A1 (en) | 2011-03-01 | 2012-09-07 | Quorum Innovations, Llc | Materials and methods for treating conditions associated with pathogenic biofilm |
| US10953051B2 (en) | 2005-06-22 | 2021-03-23 | Novozymes A/S | Methods and means for protecting the skin against pathogenic microorganisms |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8465731B2 (en) | 2010-03-12 | 2013-06-18 | Elc Management, Llc | Probiotic color cosmetic compositions and methods |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS52136909A (en) * | 1976-05-06 | 1977-11-16 | Ichirou Yamashita | Preparation of cell activator |
| JPS52154590A (en) * | 1976-05-21 | 1977-12-22 | Seikenkai | Cultivating and preserving method of deodorising lactobucillus and liling cell preparation |
| US5269959A (en) * | 1992-09-16 | 1993-12-14 | Gary Schreibman | Liquid deep cleaning detergent composition |
| FR2696932B1 (en) * | 1992-10-19 | 1994-11-25 | Sederma Sa | New compositions for cosmetic use consisting of the association of a fermentation filtrate and plant extracts. |
| US5733568A (en) * | 1993-12-03 | 1998-03-31 | Lafor Laboratories Limited | Micro-encapsulated lactobacilli for medical applications |
| FR2725896B1 (en) * | 1994-10-19 | 1996-11-29 | Sederma Sa | NEW COSMETIC OR DERMOPHARMACEUTICAL COMPOSITIONS |
| JP3129646B2 (en) * | 1996-01-19 | 2001-01-31 | 鐘紡株式会社 | Ceramide synthesis promoter |
| IT1296148B1 (en) * | 1996-11-22 | 1999-06-09 | Renata Maria Anna Ve Cavaliere | USE OF LACTIC BACTERIA TO INCREASE THE LEVEL OF CERAMIDES OF THE SKIN AND MUCOSA, AND SUITABLE DERMATOLOGICAL AND COSMETIC COMPOSITIONS |
-
1997
- 1997-08-05 RO RO97-01480A patent/RO113114B1/en unknown
-
1998
- 1998-08-03 WO PCT/RO1998/000014 patent/WO1999007332A2/en active Application Filing
- 1998-08-03 AU AU87539/98A patent/AU8753998A/en not_active Abandoned
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7510734B2 (en) | 2004-03-04 | 2009-03-31 | E-L Management Corporation | Skin treatment method with Lactobacillus extract |
| EP2514427A1 (en) | 2004-03-04 | 2012-10-24 | E-L Management Corp. | Skin treatment method with lactobacillus extract |
| WO2006136420A3 (en) * | 2005-06-22 | 2007-04-19 | Organobalance Gmbh | Methods and means for protecting the skin against pathogenic microorganisms |
| EP1995307A1 (en) * | 2005-06-22 | 2008-11-26 | OrganoBalance GmbH | Methods and means for protecting the skin against pathogenic microorganisms |
| KR101398347B1 (en) | 2005-06-22 | 2014-05-22 | 오르가노발란스 게엠베하 | Methods and means for protecting the skin against pathogenic microorganisms |
| CN101203600B (en) * | 2005-06-22 | 2015-05-13 | 有机金属平衡有限公司 | Methods and means for protecting the skin against pathogenic microorganisms |
| US10953051B2 (en) | 2005-06-22 | 2021-03-23 | Novozymes A/S | Methods and means for protecting the skin against pathogenic microorganisms |
| WO2012118535A1 (en) | 2011-03-01 | 2012-09-07 | Quorum Innovations, Llc | Materials and methods for treating conditions associated with pathogenic biofilm |
Also Published As
| Publication number | Publication date |
|---|---|
| WO1999007332A3 (en) | 1999-04-29 |
| RO113114B1 (en) | 1998-04-30 |
| AU8753998A (en) | 1999-03-01 |
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