日用化学品科学2026，Vol.49Issue(2)：39-45,58,8.DOI:10.3969/j.issn.1006-7264.2026.02.008
牛蒡根发酵液制备工艺及其抗氧化和舒敏等功效研究
Preparation process of burdock root fermentation liquid and its antioxidant and skin-soothing effects
杨阳 1路雯涵 1曲靖瑶 1张靖萱 1王领1
作者信息
- 1. 齐鲁工业大学(山东省科学院) 化学与制药学部,山东 济南 250353
- 折叠
摘要
Abstract
Burdock root was subjected to liquid deep fermentation using Pseudoalteromonas sp.SE7 and Saccharomyces cerevisiae JM2-16.The antioxidant and skin-soothing effects of the fermented liquids were compared with those of burdock root water extract through radical scavenging assays,enzyme inhibition tests,and cellular experiments.Results showed that a 10%Pseudoalteromonas sp.fermentation extract exhibited radical scavenging rates of 90.64%for superoxide anion,90.72%for hydroxyl radical,and 95.81%for DPPH radical,while the Saccharomyces cerevisiae fermentation extract achieved 81.59%,94.80%,and 91.18%,respectively.Both extracts showed hyaluronidase inhibition rates of 82.33%and 80.23%,and elastase inhibition rates of 82.40%and 96.50%,respectively.Treatment of HaCaT cells with 1%fermented extracts resulted in 98%cell viability and significantly accelerated cell wound healing(P<0.05).These results indicate that fermentation with both strains synergistically enhances burdock root's antioxidant and skin-soothing effects by scavenging free radicals,inhibiting enzyme activity,and promoting cellular repair.The resulting fermentation liquids are promising candidates for the development of functional cosmetic ingredients.关键词
牛蒡根发酵液/假交替单胞菌/粟酒裂殖酵母菌/抗氧化/舒敏Key words
burdock root fermentation liquid/Pseudoalteromonas sp./Saccharomyces cerevisiae/antioxidant/skin-soothing分类
化学化工引用本文复制引用
杨阳,路雯涵,曲靖瑶,张靖萱,王领..牛蒡根发酵液制备工艺及其抗氧化和舒敏等功效研究[J].日用化学品科学,2026,49(2):39-45,58,8.
