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KMID : 0604520110370010075
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Journal of the Society of Cosmetic Scientists of Korea
2011 Volume.37 No. 1 p.75 ~ p.81
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Antioxidant and Antiaging Effect of Ginseng Berry Extract Fermented by Lactic Acid Bacteria
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Jeon Ji-min
Choi Sung-kyu
Kim Yun-Jeong
Jang Su-jin
Cheon Jong-Woo
Lee Hyun-Sang
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Abstract
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The effect of lactic acid bacteria.fermented ginseng berry extract (FGBE) on physiological activities was evaluated. The contents of ginsenosides Re, Rc, and Rb1 in ginseng berry extract (GBE) were increased after fermentation by lactic acid bacteria when analyzed by high performance liquid chromatography. Antioxidant activity of GBE and FGBE was also analyzed by DPPH radical scavenging activity assay and SOD.like activity assay. FGBE showed a 86.34 % inhibition of DPPH radical and a 76.82 % inhibition by SOD.like activity at a concentration of 1.00 %. GBE showed a 49.78 % inhibition of DPPH radical and a 40.80 % inhibition by SOD.like activity at the same concentration. Furthermore, procollagen type I (COL1A1) gene expression increased by 823.13 % and matrix metal-loproteinase(MMP)-1 and tumor necrosis factor (TNF)- gene expression decreased by 87.88 % and 99.92 %, respectively, in human fibroblast cultured with FGBE at a concentration of 0.50 %. These results suggest that FGBE could be used as an active ingredient for functional cosmetics.
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KEYWORD
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Panax ginseng, antioxidant, antiaging, Lactobacillus bulgaricus
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