Yan Yaqian, Fu Hao, Tang Yuling, Huang Tiantian, Zou Xun, Su Ning, Wang Dongdong, Wang Changtao, Li Meng
Beijing Key Laboratory of Plant Resource Research and Development, College of Light Industry Science and Engineering, Beijing Technology and Business University, Beijing, People's Republic of China.
Institute of Cosmetic Regulatory Science, Beijing Technology and Business University, Beijing, People's Republic of China.
Bioresour Bioprocess. 2024 Oct 31;11(1):104. doi: 10.1186/s40643-024-00818-9.
Lychee seeds were fermented by three kinds of bacteria (Lactobacillus plantarum, Saccharomyces cerevillus and ganoderma lucidum mycelium), and two effective strains were selected by two indexes of activity content and antioxidant, so as to further verify whether lychee seeds have waste multiplication effect and can protect cells damaged by oxidation from anti-inflammatory, anti-aging and safety.
The contents of polyphenols, flavonoids and proteins in the solution fermented by Ganoderma lucidum mycelium did not increase, thus affecting the antioxidant capacity of the solution was far less than that of the water extract. The active content of the other two fermentation solutions was higher than that of the water extract, and the ability of scavenging free radicals of the two solutions increased with the increase of the volume fraction. At the cellular level, the two fermentation solutions showed repair effects on UVA-induced damaged cells. The contents of type I collagen (COL-1), total antioxidant capacity and ELN were increased, the contents of reactive oxygen species and MDA were decreased, and the expressions of inflammatory factors IL-6, TNF-a, iNOS and COX-2 were decreased in HaCaT cells. From the gene level, the mRNA contents of IL-6, TNF-a, Caspase-3, Caspase-9, Bax and Bcl were significantly decreased. The test of chick embryo chorioallantoic membrane (HTET CAM) showed that there was no bleeding and litchi seed fermentation liquid was not irritating.
Therefore, two kinds of litchi seed fermentation can be used as natural plant raw materials for cosmetics, and have strong antioxidant, anti-inflammatory and anti-aging functions on skin, and also have good human safety.
用三种菌（植物乳杆菌、酿酒酵母和灵芝菌丝体）对荔枝种子进行发酵，并通过活性成分和抗氧化两个指标筛选出两株有效菌株，以进一步验证荔枝种子是否具有废物增殖效应，以及能否从抗炎、抗衰老和安全性方面保护氧化损伤细胞。
灵芝菌丝体发酵液中多酚、黄酮和蛋白质含量未增加，因此影响发酵液抗氧化能力远低于水提物。另外两种发酵液的活性成分高于水提物，且两种发酵液清除自由基能力随体积分数增加而增强。在细胞水平上，两种发酵液对紫外线A诱导的损伤细胞有修复作用。在HaCaT细胞中，I型胶原蛋白（COL-1）、总抗氧化能力和弹性蛋白含量增加，活性氧和丙二醛含量降低，炎症因子IL-6、TNF-α、诱导型一氧化氮合酶和环氧化酶-2的表达降低。从基因水平看，IL-6、TNF-α、半胱天冬酶-3、半胱天冬酶-9、Bax和Bcl的mRNA含量显著降低。鸡胚绒毛尿囊膜（HTET CAM）试验表明，荔枝种子发酵液无出血现象，无刺激性。
因此，两种荔枝种子发酵产物可作为化妆品天然植物原料，对皮肤具有较强的抗氧化、抗炎和抗衰老作用，且具有良好的人体安全性。
