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http://dx.doi.org/10.15230/SCSK.2011.37.2.153

Whitening and Antioxidative Effect of Rice Bran Fermented by Bacillus subtilis  

Chae, Ga-Yeon (Department of Biotechnology, College of Medical Life Science, Silla University)
Kwon, Ryun-Hee (Department of Biotechnology, College of Medical Life Science, Silla University)
Jang, Min-Woo (Department of Biotechnology, College of Medical Life Science, Silla University)
Kim, Min-Jung (Department of Biotechnology, College of Medical Life Science, Silla University)
Ha, Bae-Jin (Department of Biotechnology, College of Medical Life Science, Silla University)
Publication Information
Journal of the Society of Cosmetic Scientists of Korea / v.37, no.2, 2011 , pp. 153-159 More about this Journal
Abstract
In this study, we investigated rice bran fermented by Bacillus subtilis (RFB) at $40^{\circ}C$ for 36 h to develop a new natural antioxidant and whitening agent for new natural cosmetics. RFB showed reactive oxygen species (ROS) scavenging activities in 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, superoxide radical scavenging activities and hydroxyl radical scavenging activities at a concentration of $100 \;{\mu}L$/mL. DPPH, superoxide radical scavenging activities and hydroxyl radical scavenging activities were higher in the RFB than in the RB. Inhibitory activity on auto-oxidation of linoleic acid is also highest at a concentration of $100 \;{\mu}L$/mL. RFB showed the higher inhibitory activity than RB in auto-oxidation. RFB reduced intracellular tyrosinase activity about 80 % at a concentration of $100 \;{\mu}L$/mL. Therefore, we suggest that RFB could be used as a useful antioxidant and whitening agent.
Keywords
rice bran; fermentation; antioxidant; whitening; tyrosinase;
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