人参发酵液的活性物质分析及其功效研究

doi:10.13218/j.cnki.csdc.2018.02.007

摘要/Abstract

摘要： 为开发人参发酵液在化妆品领域的应用,使用食用级黄酒酵母发酵人参并测定发酵液中多糖、蛋白质和人参皂苷的含量。通过DPPH自由基清除实验和羟自由基清除实验测定其抗氧化能力,并将其作用于成纤维细胞,采用MTT细胞毒性试验评估其对成纤维细胞的增殖作用。用荧光定量PCR检测12种炎症相关的基因在人参发酵液作用的永生化表皮细胞中的表达量,评估人参发酵液的抗炎症效果。结果表明,人参发酵液富含多糖,质量浓度为6.982 g/L,蛋白质和人参皂苷的质量浓度分别为1.039和0.045 g/L。体积分数为10.49%的人参发酵液可清除50%的DPPH自由基,19.62%的人参发酵液可清除50%的羟自由基;体积分数为0.01%的人参发酵液培养的成纤维细胞存活率甚至超过100%,可有效促进细胞增殖;人参发酵液能引发炎症反应,并在短时间内激活并募集白细胞到炎症部位发挥免疫功能。

关键词: 化妆品添加剂, 人参, 发酵, 功效成分

Abstract: In order to develop the application of ginseng fermentation broth in the field of cosmetics,ginseng was fermented using food-grade yeast usually used for preparation of Chinese rice wine.The fermentation broth was analyzed to determine the polysaccharides,proteins and ginsenosides in the broth.The antioxidant activity of the broth was measured by DPPH free radical scavenging experiment and hydroxyl free radical scavenging experiment,and let it act on the fibroblasts.MTT cytotoxicity test was used to evaluate the proliferation of fibroblasts.The expression level of 12 inflammation-related genes in immortalized epidermal cells treated with ginseng fermentation broth was determined by fluorescence quantitative PCR to evaluate the anti-inflammatory effect of the ginseng fermentation broth.Results show that the ginseng fermentation broth is rich in polysaccharides.Ginseng fermentation broth with the mass concentration of 6.982 g/L,the protein and ginsenoside mass concentrations are 1.039 and 0.045 g/L,respectively.The volume fraction of 10.49% ginseng fermentation broth can clear 50% DPPH free radicals,and 19.62% fermentation broth can remove 50% hydroxyl free radicals.Fibroblast that is cultivated by 0.01% (volume fraction) ginseng fermentation broth,the survival rate of them are even more than 100%,which will effectively promote cell proliferation.Ginseng fermentation broth can trigger inflammatory reactions,and in a short time activate and raise white blood cells to the site of inflammation to play an immune function.

Key words: cosmetic additives, ginseng, fermentation, functional components

中图分类号:

TQ658

虞旦, 王昌涛, 赵丹, 张佳婵, 苏宁, 李萌. 人参发酵液的活性物质分析及其功效研究[J]. 日用化学工业, 2018, 48(2): 94-98.

YU Dan, WANG Chang-tao, ZHAO Dan, ZHANG Jia-chan, SU Ning, LI Meng. Analysis of active substances in ginseng fermentation broth and study on its efficacy[J]. China Surfactant Detergent & Cosmetics, 2018, 48(2): 94-98.

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