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KMID : 1007520220310050587
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Food Science and Biotechnology
2022 Volume.31 No. 5 p.587 ~ p.596
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By-product of Korean liquor fermented by Saccharomyces cerevisiae exhibits skin whitening activity
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Jo Dong-Uk
Chin Young-Wook
Kim Yong-Eun
Kim Kyung-Tack
Kim Tae-Wan
Lim Tae-Gyu
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Abstract
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Herein, the skin whitening effect of the fermentation residue of Saccharomyces cerevisiae was investigated. The fermentation residue showed radical scavenging activity and attenuated tyrosinase activity. Furthermore, the fermentation residue of S. cerevisiae significantly suppressed melanin generation in B16F10 cells. Interestingly, the sample-containing formulation exhibited increased skin whitening activity compared with that by the control formulation in a clinical study. Notably, the endogenous tyrosinase expression was not altered by the fermentation residue of S. cerevisiae; however, the enzymatic activity of tyrosinase was inhibited. Furthermore, the sample did not change TRP1 and TRP2 expression in B16F10 cells. Thus, the fermentation residue of S. cerevisiae was assumed to directly suppress the tyrosinase enzyme. It was confirmed that the fermentation residue of S. cerevisiae was a competitive inhibitor of tyrosinase. Taken together, the fermentation residue of S. cerevisiae could be a novel skin whitening agent originating from the traditional Korean liquor production process.
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KEYWORD
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Fermentation residue, Skin whitening, Saccharomyces cerevisiae, Tyrosinase inhibition
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