Lamellia Japan Co., Ltd. Confirms Functionality of "Rosemary Fermented Extract" Through Joint Research with Kyushu University — Suggesting Potential for Collagen Production Promotion by Optimizing Lactic Acid Bacteria Selection and Fermentation Conditions —
Lamellia Japan Co., Ltd., in joint research with Kyushu University, confirmed the potential of its proprietary "Rosemary Fermented Extract" to promote collagen production. The identification of optimal lactic acid bacteria and fermentation conditions is expected to lead to applications in beauty products.
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- 📰 Published: April 30, 2026 at 19:08
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Lamellia Japan Co., Ltd. (Headquarters: Nagoya City; Representative Director and President: Hitomi Watanabe), which plans, develops, and sells basic cosmetics and supplements via mail order, announces that new insights have been gained from a series of tests conducted in joint research with the research team of Associate Professor Kuniyoshi Shimizu of the Graduate School of Agriculture, Kyushu University, a national university corporation, with the aim of further improving the functionality of its proprietary ingredient, "Rosemary Fermented Extract."
Background and History of Joint Research
Lamellia Japan Co., Ltd. has been conducting ongoing joint research with Associate Professor Shimizu's research team (Graduate School of Agriculture, Kyushu University) on the possibility that its proprietary ingredient, "Rosemary Fermented Extract," supports collagen production in human dermal fibroblasts.
In this research, to further enhance the function of Rosemary Fermented Extract, new samples were prepared and functional tests (tests using human dermal fibroblasts) were conducted in two stages. The first stage involved verifying the "optimal combination of lactic acid bacteria and raw materials" used for fermentation, and the second stage involved "optimizing the nutritional conditions (culture medium) in the fermentation process."
Test Results and Achievements
1. Identification of Optimal Lactic Acid Bacteria and Formulation (Lactic Acid Bacteria Screening Test)
In this research, the company prepared multiple prototype samples of Rosemary Fermented Extract with altered fermentation conditions (types of lactic acid bacteria, nutrient sources, etc.) and jointly evaluated them with Associate Professor Shimizu's research team. In a series of experiments and analyses (tests using human dermal fibroblasts), the following results were obtained from these samples:
At our company, prototype samples were prepared by adding camellia seed residue powder after camellia oil extraction to rosemary leaf powder, varying the presence or absence of three types of lactic acid bacteria (L. plantarum, L. brevis, L. casei) and soybean powder. As a result of comparing and evaluating these samples, it was confirmed that samples fermented using 'Lactobacillus casei' with soybean powder added showed significant promotion of collagen production compared to the control. This suggests that the metabolites produced when fermenting rosemary differ depending on the type of lactic acid bacteria, and a specific combination may contribute to collagen production.
2. Improvement of Functionality by Optimizing Fermentation Conditions (Culture Medium Condition Verification Test)
In the fermentation process using the identified 'L. casei' and soybean powder, our company prepared multiple prototype samples with finely adjusted concentrations of nutrient sources such as glucose and yeast extract. As a result of evaluating the completed samples in the same laboratory, it was confirmed that samples fermented under specific culture conditions where nutrient sources were intentionally suppressed showed significant promotion of collagen production per cell compared to the control and unfermented samples where only raw materials were added without fermentation.
Summary
From the above results, it is suggested that components produced by fermenting rosemary and camellia seed residue using lactic acid bacteria have a better effect on fibroblasts and enhance collagen production than unfermented raw materials alone.
Future Outlook
The results of this joint research with Kyushu University have shown that "Rosemary Fermented Extract" using optimal lactic acid bacteria and fermentation conditions activates fibroblasts and enhances collagen production.
Lamellia Japan Co., Ltd. will continue to advance research on ingredients that support more fundamental beauty based on these research findings, aiming to provide innovative products.
Jiro Imaizumi, Head of Product Development Department, Lamellia Japan Co., Ltd.
Under our mission of 'creating products that pursue the essence of beauty,' we are exploring new possibilities for our proprietary ingredient, Rosemary Fermented Extract, through joint research with Associate Professor Shimizu's research team.
We will diligently utilize the knowledge gained from this joint research in future product development, striving to deliver more fundamental beauty to our customers.
Company Profile
Company Name: LAMELLIA JAPAN Co., Ltd.
Location: 2-28-24 Izumi, Higashi-ku, Nagoya City, Aichi 461-0001
Phone Number: 0120-262-855 / 052-325-8556 (Reception hours: Weekdays 10:00-18:00, closed on weekends and holidays)
Email Address: info@lamellia-japan.co.jp
Main Business Activities: Planning, development, and mail-order sales of basic cosmetics and supplements
Homepage: https://www.lamellia-japan.co.jp/
Keywords:
Background and History of Joint Research
Lamellia Japan Co., Ltd. has been conducting ongoing joint research with Associate Professor Shimizu's research team (Graduate School of Agriculture, Kyushu University) on the possibility that its proprietary ingredient, "Rosemary Fermented Extract," supports collagen production in human dermal fibroblasts.
In this research, to further enhance the function of Rosemary Fermented Extract, new samples were prepared and functional tests (tests using human dermal fibroblasts) were conducted in two stages. The first stage involved verifying the "optimal combination of lactic acid bacteria and raw materials" used for fermentation, and the second stage involved "optimizing the nutritional conditions (culture medium) in the fermentation process."
Test Results and Achievements
1. Identification of Optimal Lactic Acid Bacteria and Formulation (Lactic Acid Bacteria Screening Test)
In this research, the company prepared multiple prototype samples of Rosemary Fermented Extract with altered fermentation conditions (types of lactic acid bacteria, nutrient sources, etc.) and jointly evaluated them with Associate Professor Shimizu's research team. In a series of experiments and analyses (tests using human dermal fibroblasts), the following results were obtained from these samples:
At our company, prototype samples were prepared by adding camellia seed residue powder after camellia oil extraction to rosemary leaf powder, varying the presence or absence of three types of lactic acid bacteria (L. plantarum, L. brevis, L. casei) and soybean powder. As a result of comparing and evaluating these samples, it was confirmed that samples fermented using 'Lactobacillus casei' with soybean powder added showed significant promotion of collagen production compared to the control. This suggests that the metabolites produced when fermenting rosemary differ depending on the type of lactic acid bacteria, and a specific combination may contribute to collagen production.
2. Improvement of Functionality by Optimizing Fermentation Conditions (Culture Medium Condition Verification Test)
In the fermentation process using the identified 'L. casei' and soybean powder, our company prepared multiple prototype samples with finely adjusted concentrations of nutrient sources such as glucose and yeast extract. As a result of evaluating the completed samples in the same laboratory, it was confirmed that samples fermented under specific culture conditions where nutrient sources were intentionally suppressed showed significant promotion of collagen production per cell compared to the control and unfermented samples where only raw materials were added without fermentation.
Summary
From the above results, it is suggested that components produced by fermenting rosemary and camellia seed residue using lactic acid bacteria have a better effect on fibroblasts and enhance collagen production than unfermented raw materials alone.
Future Outlook
The results of this joint research with Kyushu University have shown that "Rosemary Fermented Extract" using optimal lactic acid bacteria and fermentation conditions activates fibroblasts and enhances collagen production.
Lamellia Japan Co., Ltd. will continue to advance research on ingredients that support more fundamental beauty based on these research findings, aiming to provide innovative products.
Jiro Imaizumi, Head of Product Development Department, Lamellia Japan Co., Ltd.
Under our mission of 'creating products that pursue the essence of beauty,' we are exploring new possibilities for our proprietary ingredient, Rosemary Fermented Extract, through joint research with Associate Professor Shimizu's research team.
We will diligently utilize the knowledge gained from this joint research in future product development, striving to deliver more fundamental beauty to our customers.
Company Profile
Company Name: LAMELLIA JAPAN Co., Ltd.
Location: 2-28-24 Izumi, Higashi-ku, Nagoya City, Aichi 461-0001
Phone Number: 0120-262-855 / 052-325-8556 (Reception hours: Weekdays 10:00-18:00, closed on weekends and holidays)
Email Address: info@lamellia-japan.co.jp
Main Business Activities: Planning, development, and mail-order sales of basic cosmetics and supplements
Homepage: https://www.lamellia-japan.co.jp/
Keywords: