Lamellia Japan Co., Ltd. Confirms Functionality of "Rosemary Fermented Extract" Through Joint Research with Kyushu University — Suggests 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 functionality of its proprietary ingredient "Rosemary Fermented Extract." The optimization of lactic acid bacteria selection and fermentation conditions suggested the potential for promoting collagen production in human dermal fibroblasts.
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- 📰 Published: April 30, 2026 at 19:08
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Lamellia Japan Co., Ltd., which plans, develops, and sells basic cosmetics and supplements through mail order (Headquarters: Nagoya City; Representative Director and President: Hitomi Watanabe), announces that new insights have been gained through 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 Progress of Joint Research
Lamellia Japan Co., Ltd. has been conducting continuous 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 study, 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 verified the "optimal combination of lactic acid bacteria and raw materials" used for fermentation, and the second stage optimized the "nutritional conditions (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 study, 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:
As a result of comparing and evaluating prototype samples prepared by the company by adding camellia seed residue powder after camellia oil extraction to rosemary leaf powder, and varying the presence or absence of three types of lactic acid bacteria (L. plantarum, L. brevis, L. casei) and soybean powder, it was confirmed that samples fermented using 'Lactobacillus casei' (Lactic acid bacteria Casei strain) under conditions with soybean powder added showed significant promotion of collagen production compared to the control. This suggests that the metabolites produced when rosemary is fermented 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 (Verification Test of Medium Conditions)
In the fermentation process using the 'L. casei' and soybean powder identified above, the 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, significant promotion of collagen production per cell was confirmed in samples fermented under specific culture conditions where nutrient sources were intentionally suppressed, compared to the control and unfermented samples where only raw materials were added without fermentation.
Summary
From the above results, it was suggested that components produced by fermenting rosemary and camellia seed residue using lactic acid bacteria have a better effect on fibroblasts than unfermented raw materials alone, and have the potential to increase collagen production.
Future Outlook
The results of this joint research with Kyushu University showed that "Rosemary Fermented Extract" using optimal lactic acid bacteria and fermentation conditions can activate fibroblasts and increase collagen production.
Lamellia Japan Co., Ltd. will continue to research ingredients that support more essential beauty based on these research results, aiming to provide innovative products.
Jiro Imaizumi, Manager, Product Development Department, Lamellia Japan Co., Ltd.
Under our mission to "create 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 firmly utilize the knowledge gained from this joint research in future product development and strive to deliver more essential beauty to our customers.
Company Profile
Company Name: LAMELLIA JAPAN Co., Ltd.
Location: 2-28-24 Izumi, Higashi-ku, Nagoya City, Aichi Prefecture, 461-0001 Japan
Phone Number: 0120-262-855 / 052-325-8556 (Reception hours: Weekdays 10:00-18:00, closed on Saturdays, Sundays, 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/
Background and Progress of Joint Research
Lamellia Japan Co., Ltd. has been conducting continuous 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 study, 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 verified the "optimal combination of lactic acid bacteria and raw materials" used for fermentation, and the second stage optimized the "nutritional conditions (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 study, 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:
As a result of comparing and evaluating prototype samples prepared by the company by adding camellia seed residue powder after camellia oil extraction to rosemary leaf powder, and varying the presence or absence of three types of lactic acid bacteria (L. plantarum, L. brevis, L. casei) and soybean powder, it was confirmed that samples fermented using 'Lactobacillus casei' (Lactic acid bacteria Casei strain) under conditions with soybean powder added showed significant promotion of collagen production compared to the control. This suggests that the metabolites produced when rosemary is fermented 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 (Verification Test of Medium Conditions)
In the fermentation process using the 'L. casei' and soybean powder identified above, the 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, significant promotion of collagen production per cell was confirmed in samples fermented under specific culture conditions where nutrient sources were intentionally suppressed, compared to the control and unfermented samples where only raw materials were added without fermentation.
Summary
From the above results, it was suggested that components produced by fermenting rosemary and camellia seed residue using lactic acid bacteria have a better effect on fibroblasts than unfermented raw materials alone, and have the potential to increase collagen production.
Future Outlook
The results of this joint research with Kyushu University showed that "Rosemary Fermented Extract" using optimal lactic acid bacteria and fermentation conditions can activate fibroblasts and increase collagen production.
Lamellia Japan Co., Ltd. will continue to research ingredients that support more essential beauty based on these research results, aiming to provide innovative products.
Jiro Imaizumi, Manager, Product Development Department, Lamellia Japan Co., Ltd.
Under our mission to "create 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 firmly utilize the knowledge gained from this joint research in future product development and strive to deliver more essential beauty to our customers.
Company Profile
Company Name: LAMELLIA JAPAN Co., Ltd.
Location: 2-28-24 Izumi, Higashi-ku, Nagoya City, Aichi Prefecture, 461-0001 Japan
Phone Number: 0120-262-855 / 052-325-8556 (Reception hours: Weekdays 10:00-18:00, closed on Saturdays, Sundays, 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/