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