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KMID : 0604520100360020121
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Journal of the Society of Cosmetic Scientists of Korea
2010 Volume.36 No. 2 p.121 ~ p.128
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Moisturizing Effects and Composition Analysis of Proteoglycan Isolated from Chia (Salvia hispanica) Seed
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Lee Bum-Chun
Joo Chul-Gue
Hur Ji-Yeon
Lee Keun-Ha
Kim Young-Jin
Lee Chan-Woo
Kim Jin-Woong
Park Yong-Il
Kim Hyun-Sook
Choe Tae-Boo
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Abstract
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We investigated the effects of skin hydration and composition analysis of proteoglycan (chia seed polymer) produced from chia (Salvia hispanica) seed. The result showed that proteoglycan of chia seeds is composed of galactose (46.8 %), glucuronic acid (27.1 %), rhamnose (8.7 %), xylose (7.6 %), glucose (4.9 %), fructose (2.3 %), mannose (1.8 %), arabinose (0.9 %) and the amount of proteins contained is 31.3 mg/g with the constituent amino acid compositions (mg/g) of Asp (1.9), Glu (3.6), Ser (0.9), Gly (3.6), Thr (0.8), Arg (1.0), Ala (2.0), Tyr (0.4), Cys (4.8), Val (1.1), Phe (0.5), Ile (0.6), Leu (0.9). The molecular weight of the proteoglycan measured by GPC (Gel Permeation Chromatography) is the range of 100,000~250,000 Da and the average molecular weight is 170,000 Da. The moisturizing effects and trans-epidermal water loss (TEWL) of chia seed polymer in cosmetic products (O/W emulsion) were studied in vivo. Chia seed polymer showed good skin hydration effects when compared with sodium hyaluronate which is a common moisturizer. Taken all together, chia seed polymer should be a very useful cosmetic ingredient as a moisturizer and a protecting agent from various skin irritations.
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KEYWORD
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Salvia hispanica, proteoglycan, skin protection, composition analysis, moisturizer
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