| 김치 유래 lactic acid bacteria의 heat-killed cell 항염 미백능 평가 |
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조영재1, 강상모2 |
1건국대학교 대학원 생물공학과
2건국대학교 생물공학과 |
| Evaluation of the Anti-inflammation and Whitening Activity of Lactic Acid Bacteria Heat-killed Cell Isolated from Kimchi |
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Young-jae Cho1, Sang-mo Kang2 |
1Dept. of Biological Engineering, Graduate School, Konkuk University
2Dept. of Biological Engineering, Konkuk University |
Correspondence:
Sang-mo Kang, Tel: 82-2-450-3524,
Email: kangsm@konkuk.ac.kr
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Received: 23 September 2020 • Revised: 22 October 2020 • Accepted: 26 January 2021 |
| Abstract |
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This study was conducted to screen the possibility that heat-killed Kimchi lactic acid bacteria could be used as a cosmetic ingredient. The anti-inflammation and whitening activity of the heat-killed lactic acid bacteria isolated from kimchi was measured. Of the 134 strains of lactic acid bacteria derived from kimchi, 5 strains were selected based on antioxidant activity and culture suitability such as growth rate and acid resistance. Cell toxicity assay, melanogenesis assay, nitric oxide assay, inflammatory cytokine were measured for 5 strains, and with Lactobacillus rhamnosus KCTC 5033 as a reference, 4 strains were selected through Raw 264.7 cell toxicity assay, 4 strains through B16F10 cell toxicity assay, 3 strains through melanogenesis assay, 1 strain through nitric oxide assay, and 1 strain through inflammatory cytokine measurement. Among them, Lactobacillus paracasei 7-2, which showed excellent anti-inflammation and whitening activity in all experimental methods. This strain showed superior antioxidant potential to L. rhamnosus KCTC 5033, which is widely used for research purposes. Thus, from kimchi, it was possible to isolate lactic acid bacteria which can be used as anti-inflammation and whitening ingredient in cosmetics. |
| Key Words:
Anti-inflammation, Lactic acid bacteria, Paraprobiotics, Whitening |
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