日用化学工业（中英文）2023，Vol.53Issue(11)：1241-1249,9.DOI:10.3969/j.issn.2097-2806.2023.11.001
一种酿酒酵母和副干酪乳杆菌发酵产物滤液复合物对面部微生态的影响
Effects of a Saccharomyces cerevisiae and Lactobacillus paracasei ferment complex on the facial micro-ecology
摘要
Abstract
The objective of this study was to investigate the effects of a Himalaya-derived Saccharomyces and Lactobacillus ferment complex(SLFC)on the facial micro-ecology.Thirty women(30-45 years old,average 38 years old)with signs of skin aging used SLFC.Compared with the two groups of samples before use(D0)and after 28 days of use(D28),the Alpha diversity of facial bacterial species decreased significantly and the Beta diversity had obvious differentiation in different regions.The relative abundance of Staphylococcus increased significantly.The relative abundance of Propionibacterium,Corynebacterium,Acinetobacter,and other skin resident bacteria remained stable.The relative abundance of the opportunistic pathogenic bacteria such as Streptococcus,Erythrococcus,Aquatic bacteria and flavobacterium decreased.At the species level,the abundance of Staphylococcus epidermidis increased significantly,the abundance of Cutibacterium acnes did not change significantly,and Staphylococcus aureus was not detected.According to the feedback of consumers after treatment with SLFC for 28 days,skin smoothness,gloss and moisture were improved and the skin redness was relieved.Therefore,SLFC can effectively regulate and stabilize the microecological balance of facial flora to improve and strengthen the skin barrier.关键词
面部/皮肤/屏障/微生态/发酵Key words
face/skin/barrier/micro-ecology/fermentation分类
化学化工引用本文复制引用
王玥,李俊,顾仕红,王曼,邹岳,吴建铭..一种酿酒酵母和副干酪乳杆菌发酵产物滤液复合物对面部微生态的影响[J].日用化学工业（中英文）,2023,53(11):1241-1249,9.基金项目
上海科促会联盟计划项目(LM201832) （LM201832）
