| 깍두기에서 분리한 유산균 Lactobacillus plantarum 사균체의 화장품 소재로서의 항산화 특성 |
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이정아, 강상모 |
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| Antioxidant Characteristics of Lactobacillus plantarum heat-killing Acid Bacteria Isolated from Kkakdugi as Cosmetic Material |
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Jeong-a Lee, Sang-mo Kang |
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| Abstract |
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This study screens the strains that produce efficacious substances from kimchi, the traditional fermented food, in order to develop antioxidant that can be used for ingredients of natural natural cosmetic products. For this, 46 L. plantarum strains are separated from 100 samples of kkakdugi, cubed radish kimchi, and 6 strains that has faster proliferation rate than L. plantarum LP299v are selected. The screened probiotics Lactobacillus plantarum strains are processed at 121oC for 15 minutes to make heat-killed bacteria. The antioxidant capacity is compared with the heat-killed L. plantarum LP299v bacteria as a control group. In the result, 119P, which is the most superior among the heat-killed L. plantarum LP299v bacteria has higher total phenolic compound by 4.87 mg gallic acid/g, which is 12% higher(p<0.01). Regarding the antioxidant capacity, 119P is higher scavenging ability by 9.86%(p<0.05) in DPPH assay than the control group, and higher scavenging ability by 7.28%(p<0.05) in ABTS assay. The total content of flavonoid is lower than the control group by 0.103 mg quercetin/g, which is 13% lower. The above results indicate that the heat-killed L. plantarum 119P bacteria with the safety can be used for ingredients of cosmetic products that need functionality such as antioxidant and anti-aging effects. |
| Key Words:
Anti-oxidant, Lactic acid bacteria, Lactobacillus plantarum, Paraprobiotic |
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