| 락토바실러스 람노서스 발효 울금겔이 항산화·보습에 미치는 영향 |
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이승훈, 조영재, 강상모 |
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| The Effects of Turmericgel Fermented by Lactobacillus rhamnosus IDCC 3201 on Skin Antioxidance and Moisture |
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Seung-hun Lee, Young-jae Cho, Sang-mo Kang |
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| Abstract |
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Turmeric, the powdered rhizome of the plant Curcuma longa Linne, belong to the family of Zingiberaceae and is widely used as a food addititive, condiment, and household medicine. It is composed of curcuminoids, essential oil, sugars, oleoresin, and other compounds. The curcumin, yellow phenolic compound, and turmeric oil, terpenoid are the major constituents in turmeric. They possess antiinflammatory and antioxidant properties. Therefore, they are used in pharmacerutical and cosmetic applications. In cosmetic applications, poor aqueous solubility and instability of constituents of turmeric cause problems in formulation and stability. The rest of organic solvent used for extraction of phytochemicals (curcumin, turmeric oil, etc.) in turmeric, can irritate skin and cause contact dermatitis. We reserched an extraction method by Lactobacillus rhamnosus IDCC 3201 mixed fermentation and developed a turmericgel (TG) as fermentative humectant. Antioxidant in vitro studies, a turmericgel showed an efficacy on par with |
| Key Words:
Antioxidant, Curcuma longa L, Lactobacillus rhamnosus IDCC 3201, Moisturizing |
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