食品与机械2017，Vol.33Issue(9)：141-145,196,6.DOI:10.13652/j.issn.1003-5788.2017.09.030
玫瑰发酵液的抗氧化及美白功效探究
Study on the antioxidant and whitening effect of rose fermented broth
摘要
Abstract
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.关键词
玫瑰/发酵/美白/抗氧化Key words
rose/fermentation/whitening/antioxidant引用本文复制引用
赵丹,曹玉峰,丁文玉,王昌涛,史豆豆,虞旦,张佳婵,李萌..玫瑰发酵液的抗氧化及美白功效探究[J].食品与机械,2017,33(9):141-145,196,6.基金项目
北京工商大学青年教师科研启动基金项目(编号:QNJJ2016-30) （编号:QNJJ2016-30）
质检公益性行业科研专项项目(编号:201410019) （编号:201410019）
