Compositions and methods for softening, thinning and removing hyperkeratotic tissue

   
   

Novel compositions and methods for treatment of hyperkeratotic mammalian tissue are disclosed employing proteolytic enzymes originally developed for the hydrolysis of food-related proteins and currently commonly used as food grade meat tenderizers and flavor enhancers. The compositions containing these proteinases soften, thin and exfoliate hyperkeratotic formations on the skin, including calluses, corns, dry, scaling/flaking skin and keratoses without harming surrounding tissue by selective lysing of hyperkeratotic tissue. Such enzymes accomplish this by lysing only the 10-end peptide bonds of keratin protein, the dominant protein component of hyperkeratotic skin.

De nieuwe samenstellingen en de methodes voor behandeling van hyperkeratotic zoogdierweefsel worden onthuld aanwendend proteolytic enzymen die oorspronkelijk voor de hydrolyse van op voedsel betrekking hebbende proteïnen worden ontwikkeld en die algemeen als momenteel het vleesvermalsers van de voedselrang en aromaversterkers worden gebruikt. De samenstellingen die deze proteïnase bevatten worden zacht, verdunnen en exfoliate hyperkeratotic vormingen op de huid, met inbegrip van calluses, korrels, droge, schrapende/afschilferende huid en keratoses zonder schade van omringend weefsel door selectieve van hyperkeratotic weefsel lysing. Dergelijke enzymen verwezenlijken dit door slechts de 10-eind peptide banden van keratineproteïne, de dominante eiwitcomponent van hyperkeratotic huid lysing.

 
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