丹参发酵液的体外抗氧化和美白功效评价

doi:10.3969/j.issn.1001-1803.2021.10.009

Abstract

Abstract:

Water extraction and microbial fermentation were used to prepare salvia miltiorrhiza water extract （SMWE） and salvia miltiorrhiza fermentation broth （SMFB）. Their antioxidative and whitening abilities were studied at biochemical, cellular and transcriptional levels. The experimental results show that both have good scavenging ability to DPPH free radicals. The IC50 value of SMWE is 10.3%, and the IC50 value of SMFB is 2.9%. At the same volume fraction, the scavenging ability of SMFB is better. At the cellular level, both of them show protective effects against hydrogen peroxide-induced injury of cells. Compared with the injury model, the total antioxidant capacity of the cells is increased, the MDA content and ROS content are reduced, and the CAT activity is increased. At the transcription level, it is verified that CAT expression is both increased after the two acting on cells. In the experiments of melanin synthesis inhibition and tyrosinase activity inhibition, the SMWE and the SMFB both show good whitening effects compared with the blank control. In general, compared with SMWE, the SMFB is better in terms of antioxidative and whitening effects.

Key words: salvia miltiorrhiza, fermentation, antioxidant ability, whitening ability

CLC Number:

TQ658

Mo Qiuting,Li Meng,Wang Dongdong,Zhang Jiachan,Wang Changtao,Zhao Dan. Evaluation of anti-oxidation and whitening efficacy of salvia miltiorrhiza fermentation broth in vitro[J].China Surfactant Detergent & Cosmetics, 2021, 51(10): 981-989.

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基因	方向	引物对序列（5’→3’）
β-actin	F R	TGGCACCCAGCACAATGAA CTAAGTCATAGTCCGCCTAGAAGCA
CAT	F R	CCTTCGACCCAAGCAA CGATGGCGGTGAGTGT

名称	黄酮含量/（μg·mL^-1）	多糖含量/（μg·mL^-1）
丹参水提液	802.26±0.059	33.094±0.022
丹参发酵液	2 065.288±0.182	93.116±0.031

Evaluation of anti-oxidation and whitening efficacy of salvia miltiorrhiza fermentation broth in vitro

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