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http://dx.doi.org/10.15230/SCSK.2021.47.2.123

Anti-inflammatory effects of Grateloupia elliptica Fermenting Extracts Using Aureobasidium pullulans  

Vu, Van Vinh (Department of Biotechnology, College of Life and applied Sciences, Yeungnam University)
Lee, Kyung Eun (Department of Biotechnology, College of Life and applied Sciences, Yeungnam University)
Kang, Sang Gu (Department of Biotechnology, College of Life and applied Sciences, Yeungnam University)
Publication Information
Journal of the Society of Cosmetic Scientists of Korea / v.47, no.2, 2021 , pp. 123-131 More about this Journal
Abstract
In this study, we investigated the biological functions of Grateloupia elliptica (G. elliptica) fermented with Aureobasidium pullulans (A. pullulans). Total phenolic contents (TPC) of the hot-water extract of the fermented G. elliptica increased 2.7 folds than that of the non-fermented G. elliptica. Furthermore, total flavonoid contents of both the hot-water extract and the ethanol extract increased maximum 2.4 folds amounts than non-fermented G. elliptica extracts.HaCaT cells were induced inflammation treated with LPS (1 ㎍/mL) or H2O2 (1mM) and examined with 100 ㎍/mL of G. elliptica extracts. The extraction of the fermented G. elliptica increased HaCaT cell proliferation in the maximum 10% than non-fermented G. elliptica extraction. Furthermore, investigating changes in protein expression associated with inflammation resulted in a significant reduction in the expression of cyclooxygenase-2 and 70 kDa heat shock proetin. Conclusively, the extracts of G. elliptica fermented with A. pullulans have bioactive functions both anti-oxidant to protect environmental stresses and anti-inflammation activity. Hence, G. elliptica fermented with A. pullulans would be a good natural resource as bioactive ingredients for cosmetics. Therefore, G. elliptica fermented with A. pullulans is useful as a astringent material with anti-inflammatory skin.
Keywords
grateloupia elliptica (G. elliptica); fermentation; anti-inflammation; cyclooxygenase-2; 70 kDa heat shock protein;
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