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KMID : 0613820060160030516
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Journal of Life Science
2006 Volume.16 No. 3 p.516 ~ p.521
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Anti-wrinkle Effect of Mycelial Culture Broth of Paecilomyces japonica in the Mixture of Cucumber and Grape Extracts
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Lee Young-Hoon
Gal Sang-Wan
Choi U-Sic
Park Ki-Hoon
Choi Young-Ju
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Abstract
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The possibility of usage as cosmetic resource of the mycelial culture broth of P. japonica in the mixture of cucumber and grape extracts was investigated. In the effect of collagen synthesis promotion in human fibroblast cells, the culture broth of P. japonica of 0.1, 0.5 and 1.0% concentration increased the amount of collagen synthesis than that of control cells. The culture broth increased the SOD activity in the concentration dependant manner of 0.01% to 1.0% in the antioxydation activity test. About 90% of superoxide radical was eliminated by 0.5% concentration of the culture supernatant in the antioxydation test. Anticoagulant quercetin in the course of mycelial growth in the mixture of cucumber and grape extract was accumulated to 15 folds than that of pre-culture. In the skin safety test of the culture broth, there is no any skin damage signal in the tested 30 people. Taken together, we concluded that the culture broth of P. japonica in the mixture of grape and cucumber extracts can be used as a cosmetic resource.
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KEYWORD
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Anti-wrinkle, Paecilomyces japonica, cosmetic, cucumber, grape
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