啤特果发酵滤液的多通路抗衰功效研究

doi:10.3969/j.issn.2097-2806.2026.05.011

Abstract

Abstract:

Using a standardized fermentation process with the yeast Hanseniaspora uvarum, Piteguo fermentation filtrate was produced, and its multi-pathway anti-aging efficacy was comprehensively assessed. After fermentation, the contents of organic acids, phenylpropyl compounds and flavonoids in the Piteguo filtrate were significantly increased, indicating its potential to exert anti-aging effects through synergistic antioxidant and anti-inflammatory pathways. In vitro experimental results reveal that Piteguo fermentation filtrate exerts synergistic anti-aging effects through several key mechanisms: it scavenges free radicals, reduces intracellular oxidative stress levels, and attenuates reactive oxygen species （ROS） generation. In an inflammageing model, it inhibits senescence-associated β-galactosidase （SA-β-gal） activity and the secretion of pro-inflammatory cytokines, while also improving the expression profile of key senescence marker proteins. It reduces the cellular accumulation of advanced glycation end products （AGEs）, indicating notable anti-glycation potential. It significantly upregulates the expression of type I collagen （COL I）, thereby directly intervening in a fundamental structural component of skin aging. Safety evaluations, including the Hen's Egg Test-Chorioallantoic Membrane （HET-CAM） assay and controlled human trials, show no skin irritation or adverse symptoms. A randomized controlled human efficacy study demonstrates that sustained use of Piteguo fermentation filtrate leads to measurable improvements in skin firmness and a reduction in wrinkle severity. In summary, Piteguo fermentation filtrate combats skin aging through a combined strategy involving antioxidant defense, suppression of inflammaging, inhibition of glycation, and stimulation of collagen synthesis. These findings provide a robust scientific foundation for the high-value utilization of this regional fruit and support its innovative application in anti-aging cosmetic formulations.

Key words: aging, antioxidant, inflammageing, anti-glycation, Piteguo fermentation filtrate

CLC Number:

TQ658

Menglin Nie, Guanfeng Wang, Hongling Kan, Qingyuan Xi, Yuchen Zhang, Jiahui Chen. A study on the anti-aging mechanism of Piteguo fermentation filtrate[J].China Surfactant Detergent & Cosmetics, 2026, 56(5): 644-653.

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References 25

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化合物类别	未发酵滤液中含量占比 / %	发酵滤液中含量占比 / %
糖及糖苷类	28.50	20.51
有机酸及其衍生物	8.12	18.70
脂肪酰类	15.56	14.57
萜类	14.68	9.81
氨基酸及多肽类	12.97	9.71
苯丙素类	3.91	6.95
黄酮类	0.39	0.73

成分	发酵前含量占比 /%	发酵后含量占比 /%	变化率 / %	化合物类别
（E） - 4 -羟基己 -2-烯酸	1.74	11.42	+9.68	有机酸及其衍生物
D-吡喃半乳糖	7.42	11.43	-4.01	糖及糖苷类成分
L-3- 苯基乳酸	0.04	2.41	+2.37	苯丙素类
长寿花糖甙	1.93	1.29	-0.64	萜类
苹果酸	0.64	1.09	+0.45	有机酸及其衍生物

组别名称	含量 /%	平均值±标准差 /%
啤特果发酵滤液处理组	1	6.68±0.18
	2	10.45±0.02
	5	24.15±0.09
	10	37.99±0.35
	20	58.73±0.15
阳性对照组	0.002 5	65.92±0.12
	0.005	96.14±0.06
	0.01	96.21±0.05
	0.05	96.15±0.10

组别名称		平均值±标准差 / （mm·s）	抑制率（vs.基线）/ %	p值（vs.对照组）
2%啤特果发酵滤液处理组	基线	6.24±1.04
2%啤特果发酵滤液处理组	28天	5.54±1.36	11.34
对照组	基线	6.07±0.87
对照组	28天	5.87±0.87	3.45	p<0.05

组别名称		平均值±标准差 / （mm·s）	抑制率（vs.基线）/ %	p值（vs.对照组）
5%啤特果发酵滤液处理组	基线	6.61±1.09
5%啤特果发酵滤液处理组	28天	5.55±0.68	16.08
对照组	基线	6.33±1.20
对照组	28天	5.72±0.75	9.60	p<0.05

A study on the anti-aging mechanism of Piteguo fermentation filtrate

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组别名称		平均值±标准差/ %	抑制率（vs.基线）/ %	p值（vs.对照组）
2%啤特果发酵滤液处理组	基线	3.80±1.47
2%啤特果发酵滤液处理组	28天	3.23±1.67	14.94
对照组	基线	3.82±1.39
对照组	28天	4.11±1.47	7.48	p<0.001

组别名称		平均值±标准差/ %	抑制率（vs.基线）/ %	p值（vs.对照组）
5%啤特果发酵滤液处理组	基线	3.41±1.55
5%啤特果发酵滤液处理组	28天	2.79±1.63	18.20
对照组	基线	3.93±1.36
对照组	28天	4.01±1.56	1.94	p<0.001

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