玫瑰发酵液的抗氧化及美白功效探究

通过对玫瑰发酵液的抗氧化和美白功效及皮肤安全性进行评价,探究美白机理。利用酿酒酵母发酵玫瑰获得玫瑰发酵液,检测其对自由基的清除作用以及对酪氨酸酶活性与黑色素合成的影响,利用基因芯片检测其美白机理,采用人体斑贴试验评估其皮肤安全性。结果表明,玫瑰发酵液具有较强的清除DPPH自由基能力,对细胞外酪氨酸酶活性的抑制作用与浓度呈正比,对B16细胞内酪氨酸酶活性以及黑色素合成都有一定的抑制作用;玫瑰发酵液能够抑制黑色素瘤通路上游的NGF和FGF2基因表达;人体斑贴试验显示玫瑰发酵液未引起阳性刺激反应。玫瑰发酵液具有较高的皮肤安全性,同时具有抗氧化、抑制酪氨酸酶活性与黑色素生成的功效,其通过抑制NGF和FGF2的表达发挥美白作用。

Study on the antioxidant and whitening effect of rose fermented broth

To evaluate the antioxidant, whitening effect and skin safety of rose fermented broth. Method: Rose fermented broth was acquired by fermenting saccharomyces cerevisiae with rose. The skin safety, antioxidant effect and whitening effect were evaluated. The human whole gene expression profile chip was used to explore the whitening mechanism of rose fermented broth. The results showed that the scavenging effect of rose fermented broth on DPPH radical scavenging was obvious and its inhibitory effect on the activity of extracellular tyrosinase was in direct proportional to the concentration. The intracellular tests showed that rose broth had inhibitory effect on tyrosinase activity and melanin synthesis. The gene chip detection showed that the possible mechanism of whitening was inhibiting the growth of melanoma cells by down regulating the gene expressions of NGF and FGF2 in the melanoma pathway. Human patch test showed that none positive reaction was caused by rose fermented broth. Conclusion: the rose fermented broth had a high skin safety as well as antioxidant and whitening effect. The whitening effect might be caused by down regulation of NGF and FGF2.