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KMID : 0604520180440030327
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Journal of the Society of Cosmetic Scientists of Korea
2018 Volume.44 No. 3 p.327 ~ p.334
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The Anti-Oxidant and Whitening Activities of Seaweeds Mixture Fermentation Extracts
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Kang Se-Won
Kim Eun-Ji
Jung Yu-Rin
Ko Hae-Ju
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Abstract
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Studies on seaweed-based materials have been progressing steadily day by day. In this experiment, we checked the anti-oxidant, whitening, and moisturizing activities of fermented extract from a mixture of Undariapinnatifida, Saccharina japonica, and Gloiopeltis furcate. Also, Lactobacillus sakei strains of kimchi were used as the lactic acid bacteria. The physiological status of the combined seaweed extracts was also investigated. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical scavenging results showed that the inhibitory effects of the combined seaweed extracts were higher than the positive control. Furthermore, 3,4-dihydroxy- L-phenylalanine (L-DOPA) and Mushroom tyrosinase tests were conducted during the whitening efficacy experiment. Hence, it was confirmed that the whitening activity of fermented extracts was greater than the extracts without fermentation. HPLC analysis of fucose (an active ingredient of seaweed) was also performed and a standard method for solvent conditions was newly established. This study suggests that the composite of algae extract has potentials to be used as anti-oxidant and whitening agents in cosmetics.
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KEYWORD
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Seaweed extract , Fermentation , Anti-Oxidant , Skin Whitening , Fucose
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