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http://dx.doi.org/10.15230/SCSK.2020.46.4.403

Antioxidant and Anti-inflammatory Effects of Fermented Blackcurrant Fruit Extracts with Saccharomycopsis fibuligera  

Jang, Jun-Hwan (R&D Center, J2KBIO)
Lee, Hyung-Kyu (R&D Center, J2KBIO)
Bae, Jun-Tae (R&D Center, J2KBIO)
Lee, Jae-Seob (R&D Center, J2KBIO)
Hwang, Bang-Yeon (College of Pharmacy and Medical Research Center, Chungbuk National University)
Publication Information
Journal of the Society of Cosmetic Scientists of Korea / v.46, no.4, 2020 , pp. 403-413 More about this Journal
Abstract
While searching for useful microorganisms, Saccharomycopsis fibuligera which can be used as cosmetic materials were divided from Jeju island's traditional fermented foods. In this study, blackcurrant extract which contains a large amount of anthocyanin glycosides was fermented with S. fibuligera. HPLC analysis was performed to analyze the components of blackcurrant extract (BE) and fermented blackcurrant fruit extract (FBE). As a result, bio-conversion of delphinidin and cyanidin were able to be identified. In order to verify the anti-oxidant effect of BE and FBE, we investigated radical scavenging ability with DPPH and ABTS. In addition, to confirm anti-inflammatory effect, we investigated inhibition effect of nitric oxide (NO) production on lipopolysaccharide (LPS) - stimulated RAW264.7 macrophages, and inhibition effect of the expression of inflammatory-related proteins (iNOS, COX-2) by western blot analysis. As a result, as FBE has anti-oxidant and anti-inflammatory effects, we suggest that it might be used as an active ingredient for cosmetics.
Keywords
microbiome; blackcurrant; bio-conversion; anti-oxidant; anti-inflammatory;
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Times Cited By KSCI : 2  (Citation Analysis)
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