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http://dx.doi.org/10.5352/JLS.2014.24.11.1193

Antioxidant Activity of Chestnut (Castanea crenata S.et Z.) bur Fermented by Lactobacillus casei  

Jun, Dong Ha (Department of Cosmeceutical Science, Daegu Haany University)
Cho, Woo-A (Department of Cosmeceutical Science, Daegu Haany University)
Lee, Jae Bong (Department of Cosmeceutical Science, Daegu Haany University)
Jang, Min Jung (Skin Science R&D Center, DermaTech KOREA Co., Ltd.)
You, Mi Suk (Human Cosmetic Co., Ltd.)
Park, Jung Youl (Industry-Academic Cooperation Foundation, Hanbat National University)
Kim, Sea Hyun (Division of Special-purpose Trees, Korea Forest Research Institute)
Lee, Jin Tae (Department of Cosmeceutical Science, Daegu Haany University)
Publication Information
Journal of Life Science / v.24, no.11, 2014 , pp. 1193-1199 More about this Journal
Abstract
The aim of this study was to show the antioxidant properties of chestnut (Castanea crenata) bur extracts fermented by Lactobacillus casei. The chestnut has been used as a cosmetic material in Korea for many years. This study showed that reactive oxygen species (ROS) were inhibited by the fermentation materials of chestnut bur extracts. The antioxidant activities were analyzed and expressed as EDA, ABTS, reducing power, SOD-like activity, hydrogen peroxide scavenging activity, superoxide anion radical scavenging activity, and nitric oxide scavenging ability. The antioxidant activities of fermentation materials from L. casei of chestnut bur extracts were higher than those of butylated hydroxyanisole (BHA), epigallocatechin gallate (EGCG), and ascorbic acid (AA). Therefore, we expect that fermentation materials from L. casei of chestnut bur extracts are valuable resources as natural antioxidants and functional cosmetics ingredients.
Keywords
Castanea crenata; chestnut burs; ferment; Lactobacillus casei;
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Times Cited By KSCI : 4  (Citation Analysis)
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