Hydrolyzed Vegetable Protein

A high molecular weight b-sheet oligopeptide obtained from vegetal proteins. Improves Cohesion of collagen fibres, a new biotechnology cosmetic ingredient.

Hydrolyzed Vegetable Protein is a plant derived oligopeptide produced by specific enzymatic hydrolysis using state of the art technology that allows cleavage of the peptide sequence at defined positions. Hydrolyzed Vegetable Protein exhibits a b-sheet secondary structure that helps to stabilise native Collagen fibres, as demonstrated by Circular Dichroism (CD) studies. The stabilisation of the native conformation, and even the possibility to prevent a certain extent of denaturation or degradation of Collagen fibres, is the key point to avoid premature aging of the skin. Hydrolyzed Vegetable Protein forms monolayers, shows a significant moisturizing profile and penetrates the stratum corneum.

General Description

Hydrolyzed Vegetable Protein is a vegetal derived oligopeptide obtained from selective enzymatic hydrolysis of a plant protein. The oligopeptide exhibits a b-sheet conformation in water that shows a great affinity for the intercellular tissue of the epidermis. About one quarter of the protein in our bodies is Collagen. In its functional form, skin Collagen occurs in the solid state as a network of fibres in which the highly asymmetrical rod-like molecules associate in exquisite order. Collagen is composed of three polypeptide chains, wound together in a tight triple helix

Properties and Applications

• Hydrolyzed Vegetable Protein improves cohesion of Collagen fibres in vitro and ex vivo
• It originates from a biotechnology process involving selective
enzymatic cleavage of natural plant proteins and therefore contains no components of synthetic or animal origin
• It presents a high and sustained moisturising profile, due to its high content (almost one in three amino acids) in serine, a water binding molecule and skin moisture regulator.
• It can be incorporated in cosmetic formulations such as emulsions, gels, sera, etc., where a skin regeneration effect is desired.

Dosage

Hydrolyzed Vegetable Protein is available as a light yellow viscous suspension with a peptide content of 1.4 mg protein per g of LIPEPTIDE. Taking into consideration the concentration of peptide in Hydrolyzed Vegetable Protein, it is recommended that 5 to 10% of the solution is present.

 

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