In this study, gall nut extract was fermented and cultured with Lactobacillus to be used as a cosmetic material. For the selection of Lactobacillus, strains were isolated and identified from traditional fermented foods, and a microbubble extraction method was introduced to increase the extraction ef...
In this study, gall nut extract was fermented and cultured with Lactobacillus to be used as a cosmetic material. For the selection of Lactobacillus, strains were isolated and identified from traditional fermented foods, and a microbubble extraction method was introduced to increase the extraction efficiency of gall nut extract. HPLC analysis was performed to analyze the components of 1,2,3,4,6-Penta-O-galloyl-β-D-glucose (PGG) before and after fermentation of gall nut extract. As a result, a nut gall extract fermentation filtrate with increased PGG was produced through bioconversion. To confirm anti-oxidant effect, we investigated radical scavenging ability with DPPH(1,1-diphenyl-2-picrylhydrazyl) and ABTS(2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid)). Also to confirm anti-inflammatory effect, we investigated inhibition effect of nitric oxide (NO) production on lipopolysaccharide (LPS) stimulated RAW264.7 macrophages, and inhibition effect of the expression of inflammatory-related proteins (iNOS, COX-2) by RT-PCR and western blot analysis. As a result, it was found that gall nut extract fermented and cultured with Lactobacillus has antioxidant and anti-inflammatory effects and can be used as an effective raw material for cosmetics. The stability of the skin formulation containing 5% of gall nut extract fermented filtrate as a skin soothing material and the skin soothing (redness relief) effect caused by external stimuli were measured. After 72 hours of skin application, the redness relief rate was statistically significant compared to the control group, and the skin reactivity was non-irritating in the safety evaluation by the skin patch test. Based on these results, it was confirmed that the skin formulation containing gall nut extract fermentation filtrate is an effective skin soothing cosmetic.
In this study, gall nut extract was fermented and cultured with Lactobacillus to be used as a cosmetic material. For the selection of Lactobacillus, strains were isolated and identified from traditional fermented foods, and a microbubble extraction method was introduced to increase the extraction efficiency of gall nut extract. HPLC analysis was performed to analyze the components of 1,2,3,4,6-Penta-O-galloyl-β-D-glucose (PGG) before and after fermentation of gall nut extract. As a result, a nut gall extract fermentation filtrate with increased PGG was produced through bioconversion. To confirm anti-oxidant effect, we investigated radical scavenging ability with DPPH(1,1-diphenyl-2-picrylhydrazyl) and ABTS(2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid)). Also to confirm anti-inflammatory effect, we investigated inhibition effect of nitric oxide (NO) production on lipopolysaccharide (LPS) stimulated RAW264.7 macrophages, and inhibition effect of the expression of inflammatory-related proteins (iNOS, COX-2) by RT-PCR and western blot analysis. As a result, it was found that gall nut extract fermented and cultured with Lactobacillus has antioxidant and anti-inflammatory effects and can be used as an effective raw material for cosmetics. The stability of the skin formulation containing 5% of gall nut extract fermented filtrate as a skin soothing material and the skin soothing (redness relief) effect caused by external stimuli were measured. After 72 hours of skin application, the redness relief rate was statistically significant compared to the control group, and the skin reactivity was non-irritating in the safety evaluation by the skin patch test. Based on these results, it was confirmed that the skin formulation containing gall nut extract fermentation filtrate is an effective skin soothing cosmetic.
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