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KMID : 0364820210570010030
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Korean Journal of Microbiology
2021 Volume.57 No. 1 p.30 ~ p.38
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Antioxidant and moisturizing effects of fermented Hordeum vulgare L. extract and heat-killed probiotics by Lactobacillus lactic acid bacteria isolated from kimchi
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Kim Su-Yeong
Shin So-Young
Kim Ji-Hye
Lee Hye-Ja
Kim Kyung-Min
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Abstract
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This study was conducted to investigate the antioxidant activity and moisturizing effect of the fermented Hordeum vulgare L. (H. vulgare L.) extract and the heat-killed probiotics. Its leaves were fermented using L. paraplantarum (AMI-1101), L. plantarum (AMI-1103), and L. brevis (AMI-1109). As an antioxidant result, the ferments of H. vulgare L. extract were improved compared to before fermentation, especially, paraplantarum (AMI-1101) showed the highest effect by 55.4% DPPH radical scavenging activity, and 59.1% ABTS+ radical scavenging activity at a concentration 500 μg/ml. In the case of moisturizing efficacy, the ferments of H. vulgare L. extract increased the production of hyaluronic acid (HA), aquaporin 3 (AQP 3), and filaggrin (FLG) at a concentration 100 μg/ml.
Hordeum vulgare L. extract was fermented by 3 microbial complex and next the microorganisms inside of the ferments were treated by heat to kill. The heat-killed probiotics were split into nanoscale size particles to 10,000 psi, 15,000 psi, and 20,000 psi by a microfludizer in order to maximize skin penetration and efficacy. The antioxidant efficacy of heat-killed probiotics exhibited that normal heat-killed probiotics showed 61%, but the 20,000 psi heat-killed probiotics showed 89.9% scavenging ability at concentration 1,000 μg/ml. In the case of moisturizing effect, the production of the HA was increased to 53.08% at 10,000 psi heat-killed probiotics treatment, and the synthesis of FLG was increased to 68.26% at 15,000 psi dead microorganisms. As these results, the ferments of H. vulgare L. extract and the nano conversed heat-killed probiotics can be utilized as natural cosmetic materials having antioxidant and moisturizing activities.
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KEYWORD
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Hordeum vulgare L., antioxidant, heat-killed probiotics, Lactobacillus fermentation, moisturizing effect
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