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KMID : 0604520080340030225
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Journal of the Society of Cosmetic Scientists of Korea
2008 Volume.34 No. 3 p.225 ~ p.231
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Enhancement of Antioxidant and Anti-aging Activities of Spirulina Extracts by Fermentation
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Kim Dong-Hyun
Choi Hyun-Kyung
Cho Seok-Cheol
Kook Moo-Chang
Park Chang-Seo
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Abstract
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It is known that Spirulina extracts have strong antioxidant activities since it contains diverse antioxidants such as phycocyanian, -carotene, vitamin E and other carotenoids. In order to enhance antioxidant activity of Spirulina, Spirulina extracts were fermented by Lactobacillus plantarum P23 and Bacillus subtilis TP6. The resulting fermented supernatants were analyzed for their antioxidant activities by DPPH (1,1-diphenyl-2-picrylhydiazyl) method. The results indicated that fermentation process significantly enhanced total antioxidant activities. Increased levels of UV-induced TNF- and IL-6 were reduced back to normal level even by treatment of all three of the Spirulina extracts. The result suggested that the fermentation process enhanced the anti-inflammatory activities at least ten times higher than the simple extract. Zymography is used to determine the expression of UV-induced MMP. Spirulina extracts fermented by Bacillus subtilis TP6 were found to suppressed the expression of MMPs. Also treatment with the fermented Spirulina extracts resulted in an increase of collagen synthesis in vitro. In conclusion, the fermented Spirulina extracts are expected to be used as anti-aging cosmeceuticals.
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KEYWORD
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Spirulina, antioxidant, Lactobacillus plantarum, Bacillus subtilis, anti-aging
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