2017 ; Vol.27-11: 1961~1970
|Author||Joon Seob Seong, Song Hua Xuan, So Hyun Park, Keon Soo Lee, Young Min Park, Soo Nam Park|
|Place of duty||Department of Fine Chemistry, Cosmetic R&D Center, Cosmetic Industry Coupled Collaboration Center, Seoul National University of Science and Technology, Seoul 01811, Republic of Korea|
|Title||Antioxidative and Antiaging Activities and Component Analysis of Lespedeza cuneata G. Don Extracts Fermented with Lactobacillus pentosus|
J. Microbiol. Biotechnol.2017 ;
|Abstract||Lespedeza cuneata G. Don is a traditional herb that has been associated with multiple biological
activities. In this study, we investigated the antioxidative/antiaging activities and performed
an active component analysis of the non-fermented and fermented (using Lactobacillus
pentosus) extracts of Lespedeza cuneata G. Don. The antioxidative activities of the fermented
extract were higher than those of non-fermented extracts. The elastase inhibitory activity,
inhibitory effects on UV-induced MMP-1 expression, and ability to promote type I procollagen
synthesis were investigated in Hs68 human fibroblasts cells. These tests also revealed that the
fermented extract had increased antiaging activities compared with the non-fermented extract.
A component analysis of the ethyl acetate fractions of non-fermented and fermented extracts
was performed using TLC, HPLC, and LC/ESI-MS/MS to observe changes in the components
before and after fermentation. Six components that were different before and after
fermentation were investigated. It was thought that kaempferol and quercetin were converted
from kaempferol glucosides and quercetin glucosides, respectively, via bioconversion with the
fermentation strain. These results indicate that the fermented extract of L. cuneata G. Don has
potential for use as a natural cosmetic material with antioxidative and antiaging effects.|
|Key_word||Lespedeza cuneata G. Don, Lactobacillus pentosus, fermentation, antioxidative activity, antiaging activity|
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