Our company has many attract attention technologies in functional food and personal care fields which raises the water solubility, stability and bioavailability of functional ingredients by using the inclusion property of cyclodextrin (CD).
Recently, interaction of CD with protein has been reported. We also reported the stabilization effect of CD for kiwi protein "Actinidin" (* please refer to the newest result of research "43th" of our homepage for details.).
Surfactants were often used in a lot of commodities such as cosmetics, shampoo, toothpaste and detergent. However, surfactants could be causative agents of skin and hair problems.
For example, some of surfactants denature keratin which is main component of hair. Therefore, in this study, stabilization of keratin by the use of CD against denaturation by surfactant was explored.
<Method> : Denaturation of protein was evaluated by analysis of the change of cysteine residue amount on protein surface.
Result Fig 1 Denaturation of keratin by surfactant.
·CDs could inhibit the denaturation of keratin by surfactant.
·HP-βCD and αCD were effective stabilizer for keratin.
CDs could be useful to stabilize proteins against denaturation by surfactants.
This effect could be applied to the developments of new hair- and skin-care products.