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KMID : 0604520110370020153
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Journal of the Society of Cosmetic Scientists of Korea
2011 Volume.37 No. 2 p.153 ~ p.159
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Whitening and Antioxidative Effect of Rice Bran Fermented by Bacillus subtilis
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Chae Ga-Yeon
Kwon Ryun-Hee
Jang Min-Woo
Kim Min-Jung
Ha Bae-Jin
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Abstract
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In this study, we investigated rice bran fermented by Bacillus subtilis (RFB) at 40℃ for 36 h to develop a new natural antioxidant and whitening agent for new natural cosmetics. RFB showed reactive oxygen species (ROS) scavenging activities in 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, superoxide radical scavenging activities and hydroxyl radical scavenging activities at a concentration of 100㎕/mL. DPPH, superoxide radical scavenging activities and hydroxyl radical scavenging activities were higher in the RFB than in the RB. Inhibitory activity on auto-oxidation of linoleic acid is also highest at a concentration of 100㎕/mL. RFB showed the higher inhibitory activity than RB in auto-oxidation. RFB reduced intracellular tyrosinase activity about 80 % at a concentration of 100㎕/mL. Therefore, we suggest that RFB could be used as a useful antioxidant and whitening agent.
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KEYWORD
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rice bran, fermentation, antioxidant, whitening, tyrosinase
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