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KMID : 1145120190170010001
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Asian Journal of Beauty and Cosmetology
2019 Volume.17 No. 1 p.1 ~ p.13
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Evaluation of the Usefulness of the Fermented Thistle (Cirsium japonicum ) with Lactobacillus rhamnosus BHN-LAB105 for Antioxidative and Whitening Effects
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Park Ye-Eun
Kwon Gi-Seok
Kim Byung-Hyuk
Lee Jung-Bok
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Abstract
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Purpose: This study aimed to increase the effectiveness of the cosmetic functions of fermented thistle (Cirsium japonicum) roots, flowers, and whole plant’s extracts with Lactobacillus rhamnosus (L. rhamnosus ) BHN-LAB105 and to evaluate the efficacy of the fermented extracts as cosmetic materials.
Method: Samples included methanol extracts of roots, flowers, and whole thistle plant. Total polyphenol and flavonoid contents of each extract were quantified from gallic acid and rutin. The antioxidative effect of the extract was confirmed using a 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay. Moreover, the whitening effect of each extract was measured using tyrosinase inhibition activity assay in cell-free level.
Results: The total polyphenol contents of fermented root and whole thistle extracts were higher (67%) compared to nonfermented root and whole thistle extracts (32%). The total flavonoid contents were also higher in all fermented extracts of thistle. The DPPH radical scavenging activity of fermented roots, flowers, and whole thistle extracts was higher by 67%, 13%, and 32% compared to nonfermented extracts, respectively. The tyrosinase inhibition activity was higher by 92%, 78%, and 65% for fermented roots, flower, and whole thistle extracts, respectively.
Conclusion: The highest antioxidative and whitening effects were investigated in the fermented whole thistle extracts. As a result, fermented whole thistle extracts with L. rhamnosus BHN-LAB105 could be developed as a potential functional cosmetic material.
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KEYWORD
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Cirsium japonicum, Antioxidant, Whitening effect, Fermentation, Lactic acid bacteria
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