Evaluation of the Fermented Products of Fructus Ligustri Lucidi for Use as Raw Materials in Functional Health Foods and Cosmetics
2023
Li, J.J. | Kim, K.H. | Yook, H.S.
In this study, Fructus Ligustri Lucidi was fermented with B. subtilis, S. cerevisiae (SC), L. brevis (LB), L. casei (LC), and L. plantarum (LP). To evaluate the role of the resultant fermentation products as raw materials in functional health foods and cosmetics, the antioxidant, antibacterial, and enzyme inhibitory activities were measured. The pH, 600 nm absorbance, and live cell count of the fermentation products in the fermentation room were in the range of 3.45∼4.43, 0.73∼1.21, and 5.20∼8.75 log CFU/mL, respectively, confirming that the fermentation had proceeded well. The antioxidant activity based on the total phenol content, 2,2-diphenyl-1-picrylhydrazyl radical scavenging ability and ferric reducing antioxidant power assay, was highest in the fermentation product associated with SC (P<0.05). The fermentation product associated with LP showed excellent antibacterial activity against P. aeruginosa. All the fermented products showed higher tyrosinase inhibitory activity than the non-fermented product, and this was especially true of the LB, LP, and SC fermented products. The elastase and collagenase inhibitory activities were observed to be the highest in the SC fermentation product. The results of this study confirm that antioxidant and enzyme inhibitory activities can be enhanced through Fructus Ligustri Lucidi fermentation with S. cerevisiae. Also, L. plantarum fermentation produced a product with highest antibacterial activity. This suggests the possibility of using the fermented products of Fructus Ligustri Lucidi as raw material for the manufacture of functional health foods and cosmetics.
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