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Microbiology and Biotechnology Letters

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Fermentation and Bioprocess Engineering

Microbiol. Biotechnol. Lett. 2013; 41(2): 183-189

https://doi.org/10.4014/kjmb.1302.02006

Received: February 18, 2013; Accepted: April 3, 2013

Lactobacillus rhamnosus 파쇄물의 항산화 및 미백효과

Whitening Effects of Lactobacillus rhamnosus Associated with Its Antioxidative Activities

Woo Seok Choi 1, Hee-Souk Kwon 2, Hye Won Lim 3, Ra Whan No 4 and Hyeon Yong Lee 4*

1Department of Medical Biomaterial Engineering, Kangwon National University, Chuncheon 200-701, Republic of Korea., 2Hankook Cosmo Cosmetics Co., Bucheon 421-808, Republic of Korea., 3Shebah Biotech Co., Chuncheon Bioindustry Foundation Hi-Tech Venture, Chuncheon 200-161, Republic of Korea. , 4Department of Food Science and Engineering, Seowon University, Chungju 361-742, Republic of Korea.

Abstract

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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 acid bacteria, Lactobacillus rhamnosus, Antioxidative activity, Whitening effect

References

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