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http://dx.doi.org/10.4014/kjmb.1302.02006

Whitening Effects of Lactobacillus rhamnosus Associated with Its Antioxidative Activities  

Choi, Woo Seok (Department of Medical Biomaterials Engineering, Kangwon National University)
Kwon, Hee-Souk (Hankook Cosmo Cosmetics Co.)
Lim, Hye Won (Shebah Biotech Co.)
No, Ra Whan (Department of Food Science and Engineering, Seowon University)
Lee, Hyeon Yong (Department of Food Science and Engineering, Seowon University)
Publication Information
Microbiology and Biotechnology Letters / v.41, no.2, 2013 , pp. 183-189 More about this Journal
Abstract
This study was performed to investigate the whitening effects of Lactobacillus rhamnosus in addition to its antioxidative activities. The cytotoxicity of the Lactobacillus rhamnosus was 7.6% at 10.0% (v/v) concentration. Its cytotoxicity was lower than 3.2% of Lactobacillus casei when adding the same concentration. Lactobacillus rhamnosus exhibited high antioxidative activities at 14.9% of DPPH radical scavenging activity, and a lower reducing power was measured. Lactobacillus casei exhibited relatively lower antioxidative activities at 13.4%. The tyrosinase inhibition activity of Lactobacillus rhamnosus was observed at 31.3% when adding 10.0% (v/v), as compared to 17.7% for Lactobacillus casei. Lactobacillus rhamnosus demonstrated strong inhibition activity for melanin synthesis at 58.6% when adding 10.0% (v/v), while Lactobacillus casei increased to 80.6%. It was also observed that the high antioxidative activities of Lactobacillus rhamnosus were strongly correlated to whitening activities, due to the inhibition of both tyrosinase and melanin synthesis. These results support the expanded use of lactic acid bacteria as a functional bioresources in the cosmetics industry.
Keywords
Lactic aicd bacteria; Lactobacillus rhamnosus; antioxidative activity; whitening effect;
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