关键词: 副干酪乳杆菌, 优化, 发酵液, 抗炎, 抗氧化, 化妆品添加剂

Abstract:

In order to develop the application of Lactobacillus paracasei fermentation products in cosmetics, the culture conditions of Lactobacillus paracasei were optimized by single factor experiment and the content of polypeptide and total sugar in Lactobacillus paracasei fermentation broth were determined. DPPH, superoxide anion clearance test and ABTS· ⁺ antioxidant capacity were measured on Lactobacillus paracasei fermentation. A UV-injured cell model was established using HaCat cells and detected using Cusabio human interleukin 10 （IL-10） and human cathepsin B （CTSB） enzyme-linked immunosorbent kits. The effects of Lactobacillus paracasei fermentation broth on the lysosomal activity of HaCat cells were determined. The results of antioxidant data showed that the Lactobacillus paracasei fermentation broth had scavenging ability for DPPH free radicals and superoxide anions, and antioxidant capacity for ABTS· ⁺. 5% Lactobacillus paracasei fermentation broth could reduce IL-10 expression by 18 pg/mL compared with the model group, indicating that Lactobacillus paracasei fermentation broth had anti-UV-induced immunosuppressive effect. The inhibitory effect of 10% Lactobacillus paracasei fermentation broth on CTSB expression was comparable to that of the positive control group （aspirin）, indicating that the anti-inflammatory effect of 10% Lactobacillus paracasei fermentation broth was comparable to that of 5 mmol/L aspirin. In the presence of 5% Lactobacillus paracasei fermentation broth, the lysosomal activity was increased by 23% compared with the model group, further indicating its good anti-inflammatory effect.

Key words: Lactobacillus paracasei, optimization, fermentation broth, anti-inflammatory, anti-oxidation, cosmetic additive