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KMID : 0881720130280040354
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Journal of Food Hygiene and Safety
2013 Volume.28 No. 4 p.354 ~ p.359
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Antioxidative and Antiaging Effects of Fermented Soybean, Rice Bran, and Red Ginseng by Mixed Ratios
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Son Jeong-Hyeon
Ha Bae-Jin
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Abstract
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This study was performed to elucidate the antioxidative and antiaging activities of mixed rates 2:6:2(262), 6:2:2(622) and 4:4:2(442) of fermented soybean, fermented rice bran, fermented red ginseng based on the comparision with their separate results of our three previous studies. The antioxidative and antiaging effects of 262, 622 and 442 mixed ratios were evaluated by the determination of superoxide radical scavenging activities, hydroxy radical scavenging activities, linoleic acid inhibition activtiy, elastin synthesis activity, and cell viability of B16F10. The material of 442 ratio showed the higher effects than those of 262 and 622 ratios, and presented the higher effect than the separate material of red ginseng in the antioxidative and antiaging activities. Therefore, this study suggested that the material of 442 ratio in the production of red gineng- containing cosmetics could be preferred as a useful cosmetic ingredient for antioxidation and antiaging.
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KEYWORD
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fermentation, soybean, ginseng, rice bran, antiaging
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