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KMID : 1145120210190020147
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Asian Journal of Beauty and Cosmetology
2021 Volume.19 No. 2 p.147 ~ p.156
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Physicochemical Properties of the Fermentation of Poly Hydroxy Acid (PHA) using the Lactobacillus plantarum J2K-27 Strain
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Sung Mi-Kyung
Kang Jung-Wook
Bang Ki-Tae
Kim Jin-Hyun
Na In-Young
Seo Hun-Gi
So Kyeong-Seok
Kim Tae-Hoon
Cha Young-Kwon
Cho Hyun-Dae
Cho Hang-Eui
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Abstract
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Purpose: This study aimed to investigate the characteristics of fermented poly hydroxyl acid (F-PHA) using the Lactobacillus plantarum J2K-27 strain, and identify the applicability of its biological compounds.
Methods: F-PHA was analyzed using high-performance liquid chromatography (HPLC) to identify its active compounds. Furthermore, the radical scavenging activities were evaluated for F-PHA. The cell viability and expression of procollagen type 1 and hyaluronic acid were investigated.
Results: Changes in F-PHA represented the increase of lactobionic acid and lactic acid after fermentation. F-PHA increased radical scavenging activity in a dose-dependent manner. After fermentation, F-PHA was confirmed to increase the expression of procollagen type 1 synthesis and hyaluronic acid without cytotoxicity.
Conclusion: These results confirmed that F-PHA shows generally higher activities functional cosmetic material.
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KEYWORD
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Poly hydroxyl acid, Lactobionic acid, Lactic acid, Fermentation, Cosmetic materials
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