牛蒡根发酵液制备工艺及其抗氧化和舒敏等功效研究OA

Burdock root was subjected to liquid deep fermentation using Pseudoalteromonas sp.SE7 and Saccharomyces cerevisiae JM2-16.The antioxidant and skin-soothing effects of the fermented liquids were compared with those of burdock root water extract through radical scavenging assays,enzyme inhibition tests,and cellular experiments.Results showed that a 10%Pseudoalteromonas sp.fermentation extract exhibited radical scavenging rates of 90.64%for superoxide anion,90.72%for hydroxyl radical,and 95.81%for DPPH radical,while the Saccharomyces cerevisiae fermentation extract achieved 81.59%,94.80%,and 91.18%,respectively.Both extracts showed hyaluronidase inhibition rates of 82.33%and 80.23%,and elastase inhibition rates of 82.40%and 96.50%,respectively.Treatment of HaCaT cells with 1%fermented extracts resulted in 98%cell viability and significantly accelerated cell wound healing(P<0.05).These results indicate that fermentation with both strains synergistically enhances burdock root's antioxidant and skin-soothing effects by scavenging free radicals,inhibiting enzyme activity,and promoting cellular repair.The resulting fermentation liquids are promising candidates for the development of functional cosmetic ingredients.