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KMID : 0604520220480020113
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Journal of the Society of Cosmetic Scientists of Korea
2022 Volume.48 No. 2 p.113 ~ p.121
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Anti-inflammation and Anti-aging Effect of Lactic Acid Bacteria Fermented Lycium chinense Extracts
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Han Dong-Geun
Lee Ju-Seong
Gal Gyeok
Park Nam-Wan
Kim Hyun-Jeong
An Bong-Jeon
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Abstract
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In this study, fermented Lycium chinense (L. chinense) extract was used to analyze the efficacy of nitric oxide (NO) and anti-aging inhibition to verify its usefulness as a functional cosmetic material. L. chinense was extracted with hydrothermal and 70% ethanol as a solvent, fermented, concentrated, and freeze-dried to prepare a sample, followed by MTT assay, NO inhibition assay, western blot assay, and UPLC analysis.As a result of the analysis of NO inhibitory efficacy, fermented L. chinense water extract (FLW) and fermented L. chinense 70% ethanol extract (FLE) showed excellent NO inhibitory efficacy of 47.96% and 56.71%, respectively. As a result of measuring the expression patterns of the wrinkle-related proteins MMP-1, and TRPV-1 through Western blot, both FLW and FLE confirmed the inhibitory efficacy of MMP-1 and TRPV-1. Based on the results of the experiment, the fermented L. chinense extract is expected to have a high application value as a functional cosmetic material related anti-inflammatory, and anti-aging.
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KEYWORD
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Lycium chinense, anti-inflammation, anti-aging, MMP-1, TRPV-1
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