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KMID : 0604520210470020123
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Journal of the Society of Cosmetic Scientists of Korea
2021 Volume.47 No. 2 p.123 ~ p.131
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Anti-inflammatory effects of Grateloupia elliptica Fermenting Extracts Using Aureobasidium pullulans
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Vu Van Vinh
Lee Kyung-Eun
Kang Sang-Gu
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Abstract
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In this study, we investigated the biological functions of Grateloupia elliptica (G. elliptica) fermented with Aureobasidium pullulans (A. pullulans). Total phenolic contents (TPC) of the hot-water extract of the fermented G. elliptica increased 2.7 folds than that of the non-fermented G. elliptica. Furthermore, total flavonoid contents of both the hot-water extract and the ethanol extract increased maximum 2.4 folds amounts than non-fermented G. elliptica extracts.HaCaT cells were induced inflammation treated with LPS (1 μg/mL) or H2O2 (1mM) and examined with 100 μg/mL of G. elliptica extracts. The extraction of the fermented G. elliptica increased HaCaT cell proliferation in the maximum 10% than non-fermented G. elliptica extraction. Furthermore, investigating changes in protein expression associated with inflammation resulted in a significant reduction in the expression of cyclooxygenase-2 and 70 kDa heat shock proetin. Conclusively, the extracts of G. elliptica fermented with A. pullulans have bioactive functions both anti-oxidant to protect environmental stresses and anti-inflammation activity. Hence, G. elliptica fermented with A. pullulans would be a good natural resource as bioactive ingredients for cosmetics. Therefore, G. elliptica fermented with A. pullulans is useful as a astringent material with anti-inflammatory skin.
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KEYWORD
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grateloupia elliptica (G. elliptica), fermentation, anti-inflammation, cyclooxygenase-2, 70 kDa heat shock protein
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