Department of Technology of Cosmetic and Pharmaceutical Products, Medical College, University of Information Technology and Management in Rzeszow, Sucharskiego 2, 35-225 Rzeszow, Poland.
Department of Biology, Institute of Biology and Biotechnology, University of Rzeszów, 35-601 Rzeszów, Poland.
Int J Mol Sci. 2023 Feb 23;24(5):4388. doi: 10.3390/ijms24054388.
The fruits of L., Michx., and L. are well-known natural plant materials with proven antioxidant activity. This work attempts to compare the antioxidant properties of extracts of these plants and ferments obtained during their fermentation using a consortium of microorganisms referred to as kombucha. As part of the work, a phytochemical analysis of extracts and ferments was carried out using the UPLC-MS method and the content of the main components was determined. The antioxidant properties of the tested samples and their cytotoxicity were assessed with the use of DPPH and ABTS radicals. The protective effect against hydrogen peroxide-induced oxidative stress was also assessed. The possibility of inhibiting the increase in the intracellular level of reactive oxygen species was carried out on both human skin cells (keratinocytes and fibroblasts) and the yeast (wild-type strains and deletion mutants). The conducted analyses showed that the ferments obtained are characterized by a greater variety of biologically active compounds; in most cases they do not cause a cytotoxic effect, show strong antioxidant properties, and can reduce oxidative stress in both human and yeast cells. This effect depends on the concentration used and the fermentation time. The results obtained indicate that the tested ferments can be considered as an extremely valuable raw material protecting cells against the negative effects of oxidative stress.
L.、Michx. 和 L. 的果实是众所周知的具有抗氧化活性的天然植物材料。本工作试图比较这些植物的提取物和发酵物的抗氧化特性，发酵物是在它们发酵过程中使用一种称为 kombucha 的微生物共生体获得的。作为工作的一部分，使用 UPLC-MS 方法对提取物和发酵物进行了植物化学分析，并确定了主要成分的含量。使用 DPPH 和 ABTS 自由基评估了测试样品的抗氧化特性及其细胞毒性。还评估了它们对过氧化氢诱导的氧化应激的保护作用。在人皮肤细胞（角质形成细胞和成纤维细胞）和酵母（野生型菌株和缺失突变体）上都进行了抑制活性氧（ROS）水平增加的可能性实验。进行的分析表明，获得的发酵物具有更大的生物活性化合物种类；在大多数情况下，它们不会引起细胞毒性，具有很强的抗氧化特性，并可以减轻人和酵母细胞中的氧化应激。这种效果取决于所用的浓度和发酵时间。所得结果表明，所测试的发酵物可以被认为是一种极其有价值的原料，可保护细胞免受氧化应激的负面影响。
