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KMID : 0604520200460040403
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Journal of the Society of Cosmetic Scientists of Korea
2020 Volume.46 No. 4 p.403 ~ p.413
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Antioxidant and Anti-inflammatory Effects of Fermented Blackcurrant Fruit Extracts with Saccharomycopsis fibuligera
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Jang Jun-Hwan
Lee Hyung-Kyu
Bae Jun-Tae
Lee Jae-Seob
Hwang Bang-Yeon
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Abstract
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While searching for useful microorganisms, Saccharomycopsis fibuligera which can be used as cosmetic materials were divided from Jeju island’s traditional fermented foods. In this study, blackcurrant extract which contains a large amount of anthocyanin glycosides was fermented with S. fibuligera. HPLC analysis was performed to analyze the components of blackcurrant extract (BE) and fermented blackcurrant fruit extract (FBE). As a result, bio-conversion of delphinidin and cyanidin were able to be identified. In order to verify the anti-oxidant effect of BE and FBE, we investigated radical scavenging ability with DPPH and ABTS. In addition, to confirm anti-inflammatory effect, we investigated inhibition effect of nitric oxide (NO) production on lipopolysaccharide (LPS) - stimulated RAW264.7 macrophages, and inhibition effect of the expression of inflammatory-related proteins (iNOS, COX-2) by western blot analysis. As a result, as FBE has anti-oxidant and anti-inflammatory effects, we suggest that it might be used as an active ingredient for cosmetics.
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KEYWORD
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microbiome, blackcurrant, bio-conversion, anti-oxidant, anti-inflammatory
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