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KMID : 0604520170430030255
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Journal of the Society of Cosmetic Scientists of Korea
2017 Volume.43 No. 3 p.255 ~ p.263
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Antioxidant and Cellular Protective Effects of Parthenocissus tricuspidata Stem Extracts Fermented by Lactobacillus pentosus
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Park So-Hyun
Seong Joon-Seob
Lee Keon-Soo
Park Young-Min
Xuan Song Hua
Cha Mi-Yeon
Kang Hee-Cheol
Park Soo-Nam
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Abstract
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In this study, the antioxidant activities, cellular protective effects, and inhibitory effects on elastase of non-fermented and fermented extracts of Parthenocissus tricuspidata (P. tricuspidata) stem using Lactobacillus pentosus were investigated. The free radical scavenging activities (FSC50) of non-fermented and fermented extracts were 42.3 and 34.5 μg/mL, respectively, in which the activity after fermentation was approximately 18.4% higher. Reactive oxygen species (ROS) scavenging activities (OSC50) in Fe3+-EDTA/H2O2 system of non-fermented and fermented extracts were 2.6 and 2.5 μg/mL, respectively. The activity after fermentation was approximately 4.2% higher. In the 1 O2-induced cellular damage of erythrocytes, the cellular protective effects (τ50) of non-fermented and fermented extracts were 126.4 and 173.0 min at 50 μg/mL, respectively. The activity after fermentation was approximately 34.0% higher. The effect of fermented extract was 3.9 times higher than (+)-α-tocopherol (τ50 = 43.4 min), known as a lipophilic antioxidant at 50 μg/mL. The inhibitory effect of elastase was investigated to predict the anti-wrinkle efficacy using Hs68 human fibroblasts cells. The elastase inhibitory activities (IC50) of non-fermented and fermented extracts were 873.6 and 687.8 μg/mL, respectively, and the activity after fermentation was approximately 21.3% higher. These results indicated that fermented extract of P. tricuspidata stem has potentials as natural cosmetic ingredients with antioxidant and anti-wrinkle effect.
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KEYWORD
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Parthenocissus tricuspidata, Lactobacillus pentosus, fermentation, antioxidant activity, cellular protective effect
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