2017년 3월 23일 목요일

Lamella structure

Lamella structure

The lamella structure (lamella structure = liquid crystal structure) is one in the liquid crystalline state indicating the material in the interval in a liquid and a solid. I am classified in method = thermostat fatty tuna pick liquid crystal (Thermotropic Liquid Crystal) = temperature metastasis form and lyotropic liquid crystalline (Lyotropic Liquid) = density metastasis form for a liquid crystalline state to be produced.

Table of contents

Summary

Lamella structure in the human body

The skin of the Homo sapiens is comprised of the epidermis, dermis, subcutaneous tissue. The epidermis consists of 30-50 levels and the extremely thin layer from stratum corneum, granular layer, stratum spinosum epidermidis, a basal layer from the top. The stratum corneum located above most is said to be the organ contacting with fresh air and carries an important role to protect skin, a body from physical chemistry-like influence (bacteria and ultraviolet rays, chemical substance) and is comprised of the lipid between a keratin cell and the cell mainly. The lipid between the cell plays a role to fill the gap of a cell and the cell of the stratum corneum; water - lipid - water - lipid - water…と is regular and forms the layer such as the sandwich in turn. The aspect structure of this thin crystal is a lamella structure in the human body (lamella structure = liquid crystal structure).

Lamella structure between the cell

The amphipathic molecules form various meeting bodies underwater and are called lyotropic liquid crystal. The lamella liquid crystal is formed in a particularly thin system in that, and 2 molecules films turn it down in stratified formation; a unit in 6-7nm (nanometer) and extremely small one dimension period structure (water - lipid - water - lipid - water…I do structure) that のように films piled up parallel. This lamella structure exists between the cells of the human stratum corneum; lipid - water - lipid - water - lipid…I maintain water of the skin by taking the sandwich-formed structure that is の stratified formation and control a skin barrier function.

Water maintenance, barrier function

And I consist of lipid between the cell, and, in the stratum corneum, a nature humidity retention factor (NMF:Natural Moisturing Factor) holding water in a keratin cell exists stratum corneum cell mainly, and the lipid between the cell has a barrier function to prevent water (imperceptiveness transpiration) transpireing from the body.

Adipose ingredient and structure between the cell

As for the lipid between the cell, ceramide (sphingolipid), cholesterol, free fatty acid of the isolation are comprised of lipid = oil. Because I glue a cell and a cell together and interfere with coming off, I am called cement substance, the adhesion material.

Water - lipid - water - lipid - water…This stratification (lamella structure = lamella structure) has both parts which are easy to adjust to a part and the oil which are easy to adjust to water and the parts which are easy to be familiar with parts, the oil which are easy to be familiar with water face you and make a layer. And it prevents holding water to the part which is easy to adjust to water and from missing it. The lipid between the cell of the keratin carries a function to prevent the invasion of alien substances from the outside of the skin to the body and a superior barrier function to prevent that internal water escapes outside in this way. When this barrier function decreases, it causes skin roughness such as the drying.

Cause of the skin roughness

As for the skin roughness, an external factor (low temperature, low land and high humidity degree), the drying of the stratum corneum by the internal factor (stress smoking) trigger it. The water in stratum corneum is 20-25% with the normal skin, but it is dry skin (dry skin) if it becomes less than 10%. The rhythm of the epidermal turnover is out of order when it becomes the dry skin and the drying of the skin advances more and more when I leave you unattended, and stratum corneum is destroyed, and a barrier function is lost and wakes up skin roughness. It is common to supplement the lipid between a humidity retention ingredient and the cell which are short on rough skin for actions to be taken.

Development of lamella structure cosmetics

It was one problem to say how you infiltrated active ingredient / useful ingredient into skin in the basic cosmetics industry. In addition to a constitution required ingredient of the human body including vitamins and the amino acid, mountain cranberry extract, Mulberry Bark, a plant extract, squalene such as the Glycyrrhiza, the effectiveness of the ingredient which does not originally exist to skin such as fermentation metabolism things, the research and development and discovery progress with the times. It was important that I made the particle small enough to infiltrate these ingredients into stratum corneum.

In the conventional basic cosmetics, I dissolved the combination ingredient in a liquid by a micro(1/1000mm) unit. On the other hand, the cell of the skin constituting human skin is a nano(1/10 hundred million m) unit. In other words, there was a limit for penetration to skin because 1,000 times was bigger than the adipose structure between the cell as for the thing said to be such active ingredient / useful ingredient.

However, nanoencapsulation and various nanoparticles were developed by progress of the nanotechnology. As for the nanocosmetics, it was a boom at a stretch after it was said that an ingredient became easy to penetrate when nano encapsulated vitamins, and the 2000s began. However, I pick up the normal nanotech cosmetics, and the effect that the active ingredient / use ingredient was aimed for because a system fails when I applied it to skin is hard to appear. In addition, I miss immediately because there are few functions to hold water even if it infiltrated skin. Thus, the development of the cosmetics which paid attention to not only the unit (nano) but also the structure (lamella) was accomplished.

As for the cosmetics of the lamella structure (lamella structure) similar to the lipid between the cell, a system is hard to fail, and I send water and the oil content including the active ingredient / useful ingredient to the deep part of the stratum corneum, and there is the durability. It is a concept to support a humidity retention power to decrease by aging and drying.

A surfactant and emulsification

The generic name of the material having a lipophilic group, channeling group to mix with the hydrophilic group of the property that the surfactant mixes with intramolecular water to oil. I am called the amphipathic molecules. They play an important role to connect water and oil. Even a material (liquid) which separates like water and oil, and does not mix each other is cloudy when I add a surfactant and becomes uniform. This cloudy liquid is called emulsion (British: Emulsion), and this action is called emulsification. An emulsification state includes several kinds of things. There is the W/O type which water breaks up to an O/W type (Oil in Water: a water oil type), the oil which oil breaks up in water as a representative thing (Water in Oil: in oil a water type).

Safe of the surfactant

Originally the surfactant (egg yolk lecithin phosphatide saponin peptide) exists in the human body and plant. A thing used with food and pharmaceutical products, cosmetics well is an emulsification. It is kept in indication with an emulsifier. The function of emulsifier should remember dressing. The dressing is made from water and oil, and I am divided into two levels of water and the oil, but water and oil join by waving it before use well. This is emulsification, too. I can let you maintain the state that mixed water with an oil content when I use the surfactant for a long time. It is essential for cosmetics that the emulsification mixes water and oil and makes. Mayonnaise, butter, margarine, the surfactant including the milk are used in the food widely. Safety of the surfactants is called into question well, but it is a problem of the kinds to be used by a use.

When I dissolved it in water, the surfactant dissociates, and it becomes the ion (an atom with an electric charge or atomic group).

As ionic surfactant

But, there is it

Of the non-ionic surfactant which an ion does not have

などに is big and is classified.

Emulsification method

It is a thermodynamically unstable system, and the emulsion is in nonequilibrium state. I divide into two things not mixing well like oil and water by all means someday. Therefore various emulsification methods are considered to hold down union characteristics as much as possible. A method to go by way of an infinite meeting state in the middle of emulsification other than machine emulsification is taken and prevents union by reducing particle diameter of 披分散側 as much as possible.

Machine emulsification method

The machine emulsification method to scatter using mixers to store emulsion in the long term.

Change aspect emulsification method

Dissolution scatters surfactants in an oil aspect and I add a water aspect (oil aspect) there and get O/W (W/O) emulsion. Because continuous phase performs a change (change aspect) in the middle of emulsification from water (oil) to oil Wednesday, I am called with change aspect emulsification. Minute emulsion is provided.

Change aspect temperature emulsification method (PIT - Phase Inversion Temperature - emulsification)

The emulsification method that I cool to temperature on the 20-30 degrees low temperature side of PIT becoming stable for union at a stretch after I stir it near change aspect temperature (PIT) that balance (HLB - Hydrophile-Lipophile-Balance) of the hydrophilic ー lipophilic property is balanced, and 3 aspect domains (non-ion activator / water / oil) appear, and minute O/W emulsion was produced.

Liquid crystalline emulsification method

  • A method to make emulsion of O/W which is a minute particle by making liquid crystal with humectant (glycerin + water) / surfactant / oil, and adding water.
※Manufacturing method of the liquid crystalline emulsification constituent
I created the liquid crystal lamellas of 100% by lowering limited (from 1:1 to 1:3) boundary tension, and emulsifying the ratio of a surfactant and the oil using the high non-ionic surfactant of the hydrophilicity that the manufacturing method (I acquire a patent in Japan, the United States and Europe 2007) that Institute for skin clinical reactions of drugs (ヒフケン) director Takashi Suzuki Co., Ltd. developed limited the kind of the surfactant (more than lipophilic group carbon C-18) and a lipophilic surfactant. Unlike an existing thing [1], as for this, the whole system is liquid crystal.
(Patent No. 3987551.3987552 US 7534369 EP 1801184. EP 1801185)

Non-aqueous emulsification method

It is emulsification, the manufacturing method to add water later, and to make emulsion with oil / humectant using the special emulsification method (Patent No. 1168220 US 04254104) non-ionic surfactant that same as above, Takashi Suzuki thought out for Shiseido Company, Limited Era. The low stirring that is strong because, by the way, I emulsify it of the boundary tension is unnecessary as an advantage. I can perform emulsification in hydrophilic surfactant one piece of article.

Amino acid gel emulsification method

An emulsification technology successful in doing an oil aspect into a gel form in the thing using the amino acid in the water-rich W/O emulsification, and giving you high stability. I was developed by Shiseido. The main emulsification technology that Shiseido uses: Re-bid shell emulsification, S.M. emulsification, O/W/O emulsification, high polymer emulsification, high pressure emulsification, B&S gel emulsification, non-water emulsification, RIM emulsification.

D aspect emulsification method

I was developed by Paula Kasei Kogyo heron Hiroshi Tani way Co., Ltd. While D aspect (surfactant aspect) is produced, I form D aspect by water-soluble polyol addition by adjusting HLB of the non-ionic surfactant and I scatter oil aspects in this and get minute emulsion (O/D). A method to finally add water (O/W), and to make emulsion.

The super minute emulsification method that used a solubilization domain

A method to cool it after using the phenomenon that the solubilizing ability of the non-ionic surfactant increases remarkably in the neighborhood of PIT, and having formed solubilization pro-microemulsion once, and to get semitransparent tininess emulsion.

Kind of the liquid crystalline structure

Liquid crystalline structure includes the following kinds.

  1. Cue BIC I1
  2. ヘキサゴナル
  3. Cue BIC V1
  4. Lamella
  5. Lamella (Maltese cross)
  6. Cue BIC V2
  7. Reverse ヘキサゴナル
  8. Cue BIC I2

Cosmetics with a lamella structure

Others

Other lamella structure

  • PE lamella structure
  • Lamella structure macromolecule
  • Lamella structure architecture
  • Lamella structural geology

Footnote

  1. I make a liquid crystal constituent with heat and a stirring power and put cosmetics = レシチンセラミドコレステロールグリセライド fatty acids said to be ^ existing lamella structure in conventional O/W emulsion. The cosmetics that particle + liquid crystal constituent, this are said to be a conventional lamella. In addition, I make liquid crystal without using liquid crystalline = oil of the Maltese cross too much. The cosmetics that the inside of merely particle is liquid crystal.

References

  • "The viewpoint of the sign in the surfactant multicomponent solution system and the applied example" (Toshiyuki Suzuki)
  • "A problem and the prospects of the FRAGRANCE JOURNAL No. 40 (Vol.8, No. 1) ... protein preparation – Effect - ... of the collagen in aging and cosmetics of the skin (Teruo Miyata)
  • "The safe action (Yoshiro Hatakeyama) in cosmetics"
  • N. Ohta, S. Ban, H. Tanaka, S.Nakata and I.Hatta, Swelling of intercellular lipid lamellar structure with short repeat distance in hairless mouse stratum corneum as studied by X-ray diffraction, Chem. Phys. Lipids 123, 2,003,1-8.
It is acquired by "https://ja.wikipedia.org/w/index.php?title= lamella structure &oldid=57492171"

This article is taken from the Japanese Wikipedia Lamella structure

This article is distributed by cc-by-sa or GFDL license in accordance with the provisions of Wikipedia.

Wikipedia and Tranpedia does not guarantee the accuracy of this document. See our disclaimer for more information.

In addition, Tranpedia is simply not responsible for any show is only by translating the writings of foreign licenses that are compatible with CC-BY-SA license information.

0 개의 댓글:

댓글 쓰기

피드 구독하기: 댓글 (Atom)