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Utsunomiya CampusFrom Bean to Beauty: Teikyo's Cacao Ceramide Innovation

In a groundbreaking collaboration with Meiji Co., Ltd., Professor Jinichiro Koga from the Faculty of Science and Engineering, Department of Biosciences at Teikyo University, unveiled a revolutionary breakthrough in cacao research. The world's first discovery of an abundant supply of cacao ceramide, a potent moisturizing compound, found in the often overlooked parts of the cacao plant promises a game-changer in the fields of cosmetics and nutrition.

Ceramide, a crucial component in the skin's epidermis, has been a focal point in the beauty industry, rivalling the popularity of collagen and hyaluronic acid. While plant-derived ceramides have been explored, Teikyo's research led by Professor Koga and technical staff member Emi Yumoto has set a new standard in the field. Utilizing advanced liquid chromatography electrospray ionization tandem mass spectrometry (LC-ESI-MS/MS), they identified and isolated cacao ceramides from the husk (seed coat), revealing an unprecedented concentration of human-type free ceramides.
The cacao husk, traditionally discarded as unused, emerged as a rich source of this valuable beauty ingredient. Unlike common plant-derived ceramides, the ones from cacao contain a remarkably high amount of human-type free ceramides. This discovery opens the door to a range of cosmetic applications, offering a potential boon for both the beauty and food industries.​What makes this finding even more compelling is the economic feasibility it introduces. With cacao ceramide boasting a substantially higher ceramide content compared to previously studied plants, the extraction and manufacturing costs are expected to witness a significant reduction. This breakthrough not only holds promise for cosmetics but also for diverse applications in foods.​​
Teikyo University's commitment to a sustainable society is exemplified in this research. By tapping into the often discarded parts of cacao, the university envisions a cycle that not only enriches cacao production areas but also contributes to a more sustainable and economically vibrant society.

As Teikyo University continues its relentless pursuit of knowledge, this groundbreaking discovery showcases the institution's dedication to contributing to a sustainable society and promoting well-being through innovative research activities.
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Click here for information about the Faculty of Science and Engineering Department of Biosciences Engineering.
Click here for information about the Biomolecular Chemistry Laboratory (Jinichiro Koga Laboratory)
Click here for information about Professor Jinichiro Koga
Click here for the Meiji Co., Ltd. “Hirake, Cacao” web page.

 

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