Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/96079
標題: Antioxidant activities and whitening effect of fermentation broth of Lactobacillus plantarum SLC13 supplementing with yellow wine lees extract
黃酒粕萃取液添加至Lactobacillus plantarum SLC13培養液中抗氧化與美白效果之探討
作者: Kai-Wei Chang
張凱維
關鍵字: 黃酒粕
乳酸菌
美白
抗氧化
酪胺酸酶
yellow wine lees
lactic acid
whitening
antioxidant
tyrosinase
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摘要: 在日常生活中,當皮膚暴露在紫外線的照射中,人體會生成黑色素(Melanin)以防止皮膚受到傷害,同時形成不同膚色及髮色,黑色素是由位於皮膚基底層之黑色素細胞(Melanocyte)產生,其主要催化之酵素為酪胺酸酶(Tyrosinase)。然過多之黑色素沉積會導致皮膚變黑,甚至導致疾病發生,因此市面上有許多美白產品添加抑制酪胺酸酶之成分如麴酸及熊果素,但有研究指出這類物質會造成過敏及具有細胞毒性,故尋找安全之天然美白成分實為重要課題。 黃酒粕為釀酒過程中原料經發酵、壓榨後所殘留之副產物,許多研究顯示酒粕具有美白功效,且其脂肪酸及胺基酸組成與天然保濕因子(Natural moisturizing factor, NMF)相似,故非常適合應用於化妝品中。 本篇研究利用由本研究室從台灣酸菜中分離出來之Lactobacillus plantarum SLC13與經100°C、60°C、25°C水或95%、70%、50%、10%酒精萃取之黃酒粕萃取液添加至MRS培養基中發酵,取發酵上清液(FYWL)與未經發酵之黃酒粕萃取液(EYWL)測試抗氧化活性、洋菇酪胺酸酶活性、抑制小鼠黑色素瘤細胞(B16F10)黑色素生成量、抑制B16F10胞內酪胺酸酶活性、保濕能力試驗及乳酸含量測定。 由結果顯示95%酒精萃黃酒粕發酵之發酵液(95% FYWL)不僅於抗氧化試驗中效果皆較其它酒粕發酵液佳,於抑制洋菇酪胺酸酶、抑制B16F10黑色素生成量、抑制B16F10胞內酪胺酸酶活性結果皆非常優良,分別為相較control組之1.02 ±0.24%、66.04 ±2.77%及30.50 ±0.38%,另外結果也證實95% FYWL較未添加酒粕之純發酵液(FMB)之乳酸含量高;在EYWL中則是95%酒精萃黃酒粕(95% EYWL)之抗氧化及美白效果最佳,但於美白效果上仍不及95% FYWL,且95% EYWL在細胞毒性上高於95% FYWL,表示黃酒粕萃取液經乳酸菌發酵後可以降低其毒性及提升美白,可以做為潛在美白的天然來源之一。
Human skin exposed to harmful UV light every day. The melano- cytes located in the basal layer under the skin will synthesized melanin to counteract the harmful effects of UV light, forming the color of skin and hair at the same time. Tyrosinase is the main enzyme that catalyzes the formation of melanin. However, too much melanin produced will cause rhe dark apperence of the skin which contradicts the oriental sense of beauty. Furthermore, excessive melanin deposited in the skin also cause diseases. Therefore, there are plenty of whitening ingredients such as kojic acid and arbutin are added into cosmetics on the markets. Yet, many of the ingredients are allergic to the skin. Therefore, it is crucial to find both natural and safe whitening agents. Yellow wine lees, which are generated as a byproduct in the production of Chinese yellow wine, are rich in nutrition. However, most of them were discarded as industrial wastes. There are many reports suggest that wine lees have potential whitening effect. Furthermore, the fatty acids and amino acids composition of wine lees are similar to the natural moisturizing factor(NMF)of the skin. The wine lees are very suitable to be applied as a cosmetic ingredient. In this study, the strain Lactobacillus plantarum SLC13 which isolated from traditional Taiwanese mustard pickle by our lab were cultured in MRS broh and fermented with the yellow wine lees extracted using 100°C, 60°C, 25°C water and 95%, 70%, 50%, 10% ethanol. The supernatant of fermented yellow wine lees(FYWL)along with unfermented extracted yellow wine lees(EYWL)were subjected to various assays including antioxidant activities, inhibition of mushroom tyrosinase activity, inhibition of B16F10 mouse melanoma melanin formation, inhibition of B16F10 in vivo tyrosinase activity, moisture retention ability and lactic acid content determination. The results indicate that Lactobacillus plantarum SLC13 fermented with 95% ethanol extracted yellow wine lees(95% FYWL)exerted the best antioxidant activity among FYWL. In addition, mushroom tyrosinase activity, B16F10 melanin formation, and B16F10 in vivo tyrosinase activity were 1.02±0.24%, 66.04±2.77% and 30.50±0.38% respectively in samples treated with 95% FYWL compared to control. Moreover, the results also show that 95% FYWL contains more lactic acid than that didn't co-ferment with wine lees. Among EYWL, the 95% ethanol extracted yellow wine lees(95% EYWL)perform the best results both in antioxidant ability and whitening effects. However, 95% FYWL still exerts better antioxidant ability and whitening effects than 95% EYWL. Besides, the cellular toxicity is higher in 95% EYWL than 95% FYWL, The results indicate that the fermenting process can lower the toxicity and elevate the whitening effects of yellow wine lees, making it one of the potential safe and natural whitening agents.
URI: http://hdl.handle.net/11455/96079
文章公開時間: 10000-01-01
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