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KMID : 1134820100390081213
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 8 p.1213 ~ p.1219
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Safety Evaluation of Black Garlic Extract for Development of Cosmeceutical Ingredients － Skin irritation and Sensitization Studies
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Lee Hyun-Sun
Kim Seon-Hee
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Abstract
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We evaluated the anti-aging potential and safety of black garlic extract for cosmeceutical ingredient. Black garlic was made by spontaneous fermentation for 40 days at 60~70℃, 85~95% RH without any additives. The 10% black garlic extract had sweet odor, antioxidant activities and inhibitory activities of skin againg enzymes such as tyrosinase and elastase. The skin safety was performed to evaluate of potential toxicity using the primary irritation test and skin sensitization test. The black garlic extract did not show any adverse reactions such as erythema and edema on intact skin sites at primary irritation test, but on abraded sites, some experimental animals showed very slight erythema. So, the black garlic extract was classified as a practically non-irritating material based on the score 0.23 of primary irritation index. The skin sensitization study was tested by the guinea pig maximization test (GPMT) and Freund"s complete adjuvant (FCA) with intradermal injection of 10% black garlic extract. The skin sensitization test showed no skin sensitization. The allergic sensitization depends on tumor necrosis factor-α (TNF-α) and interleukin-6 (IL-6). The concentration of IL-6 on challenged tissue of treated with black garlic extract was not significantly different with negative control group (saline treated group). Based on this study, the potential for black garlic as a cosmeceutical ingredient was proven.
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KEYWORD
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black garlic, cosmeceutical, skin safety, skin irritation, sensitization
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