一种玫瑰本草酵素的制备及其抗皮肤衰老功能的研究OACSTPCD

Rose enzyme,which was prepared through fermentation of red rose,mulberry and rose eggplant by Lactobacillus plantarum,Lactobacillus reuteri and Lactobacillus rhamnosus,was thoroughly studied with regards to its chemical composition,antioxidation capacity and functional enzyme activity.The benefits of rose enzyme on human skin were subsequently evaluated in terms of skin color,dark spots,skin texture and skin elasticity.The experimental results showed the major components in rose enzyme were polyphenols,proanthocyanidins,lactic acid,γ-aminobutyric acid,and free amino acid,with corresponding contents of 38 mg/g,244 mg/kg,5.5 × 103 mg/kg,562 mg/kg,and 0.68 mg/g,respectively.The enzymatic activity of superoxide dismutase(SOD)was also measured for rose enzyme(33.2 U/mL).Notably,the antioxidation capacity(DPPH·and OH free radical scavenging rate)showed a positive correlation with both SOD activity and total phenol content during the fermentation process.Meanwhile,the SOD activity and total phenol content of rose enzyme correlated with the activities of cellulase and pectinase.In a 30-day population test,rose enzyme proved to be quite effective in improving skin color and dark spots.This study provides a theoretical basis for developing a novel rose enzyme.