| Summary: | 碩士 === 國立中興大學 === 食品暨應用生物科技學系所 === 105 === Human skin exposed to harmful UV light every day. The melano- cytes located in the basal layer under the skin will synthesized melanin to counteract the harmful effects of UV light, forming the color of skin and hair at the same time. Tyrosinase is the main enzyme that catalyzes the formation of melanin. However, too much melanin produced will cause rhe dark apperence of the skin which contradicts the oriental sense of beauty. Furthermore, excessive melanin deposited in the skin also cause diseases. Therefore, there are plenty of whitening ingredients such as kojic acid and arbutin are added into cosmetics on the markets. Yet, many of the ingredients are allergic to the skin. Therefore, it is crucial to find both natural and safe whitening agents.
Yellow wine lees, which are generated as a byproduct in the production of Chinese yellow wine, are rich in nutrition. However, most of them were discarded as industrial wastes. There are many reports suggest that wine lees have potential whitening effect. Furthermore, the fatty acids and amino acids composition of wine lees are similar to the natural moisturizing factor（NMF）of the skin. The wine lees are very suitable to be applied as a cosmetic ingredient.
In this study, the strain Lactobacillus plantarum SLC13 which isolated from traditional Taiwanese mustard pickle by our lab were cultured in MRS broh and fermented with the yellow wine lees extracted using 100°C, 60°C, 25°C water and 95%, 70%, 50%, 10% ethanol. The supernatant of fermented yellow wine lees（FYWL）along with unfermented extracted yellow wine lees（EYWL）were subjected to various assays including antioxidant activities, inhibition of mushroom tyrosinase activity, inhibition of B16F10 mouse melanoma melanin formation, inhibition of B16F10 in vivo tyrosinase activity, moisture retention ability and lactic acid content determination.
The results indicate that Lactobacillus plantarum SLC13 fermented with 95% ethanol extracted yellow wine lees（95% FYWL）exerted the best antioxidant activity among FYWL. In addition, mushroom tyrosinase activity, B16F10 melanin formation, and B16F10 in vivo tyrosinase activity were 1.02±0.24%, 66.04±2.77% and 30.50±0.38% respectively in samples treated with 95% FYWL compared to control. Moreover, the results also show that 95% FYWL contains more lactic acid than that didn’t co-ferment with wine lees. Among EYWL, the 95% ethanol extracted yellow wine lees（95% EYWL）perform the best results both in antioxidant ability and whitening effects. However, 95% FYWL still exerts better antioxidant ability and whitening effects than 95% EYWL. Besides, the cellular toxicity is higher in 95% EYWL than 95% FYWL, The results indicate that the fermenting process can lower the toxicity and elevate the whitening effects of yellow wine lees, making it one of the potential safe and natural whitening agents.
|
|---|
