Nizioł-Łukaszewska Zofia, Ziemlewska Aleksandra, Zagórska-Dziok Martyna, Mokrzyńska Agnieszka, Wójciak Magdalena, Sowa Ireneusz
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 Analytical Chemistry, Medical University of Lublin, Aleje Raclawickie 1, 20-059 Lublin, Poland.
Molecules. 2025 Feb 20;30(5):983. doi: 10.3390/molecules30050983.
This article attempts to comprehensively assess plants from the family, such as , or , as raw plant materials with potential uses in cosmetic products with anti-inflammatory and antibacterial effects. The work compares the phytochemical profiles and activity of extracts and ferments from the roots of these plants obtained during fermentation using kombucha. The antioxidant properties of the tested extracts, the effect on the intracellular level of free radicals and their cytotoxicity towards skin cells were compared. Their anti-inflammatory and antibacterial properties were also assessed. The ABTS and DPPH tests indicated the highest antioxidant potential of the carrot ferments, achieving a 55.75% and 74.6% reduction of these radicals, respectively. The resazurin and Neutral Red assays indicated that in most cases, sample concentrations not exceeding 2.5% did not cause a cytotoxic effect, and in the case of a 20-day parsley ferment, they could increase viability by over 40%. The disk diffusion method indicated growth inhibition zones of over 20 mm for some bacteria. The minimum inhibitory concentrations for seven different bacterial strains ranged from 200 to 400 µg/mL. Anti-inflammatory properties were determined using the ELISA method, assessing the level of interleukins 1β, 6 and 10. The obtained results indicate a higher amount of phytochemicals, a lack of cytotoxic effect at lower concentrations of the tested samples and significantly stronger antioxidant, antibacterial and anti-inflammatory properties of the ferments compared to the extracts. This effect depends on the concentration and fermentation time used.
本文试图全面评估来自该科的植物，如胡萝卜、欧芹或其他植物，作为具有抗炎和抗菌作用的化妆品潜在原料。这项工作比较了这些植物根部在使用红茶菌发酵过程中获得的提取物和发酵物的植物化学特征及活性。比较了测试提取物的抗氧化性能、对细胞内自由基水平的影响及其对皮肤细胞的细胞毒性。还评估了它们的抗炎和抗菌性能。ABTS和DPPH测试表明胡萝卜发酵物的抗氧化潜力最高，分别使这些自由基减少了55.75%和74.6%。刃天青和中性红试验表明，在大多数情况下，浓度不超过2.5%的样品不会产生细胞毒性作用，对于20天的欧芹发酵物，其可使细胞活力提高40%以上。纸片扩散法表明某些细菌的生长抑制圈超过20毫米。七种不同细菌菌株的最低抑菌浓度范围为200至400微克/毫升。使用ELISA方法测定抗炎性能，评估白细胞介素1β、6和10的水平。所得结果表明，与提取物相比，发酵物中植物化学物质含量更高，在较低浓度的测试样品中没有细胞毒性作用，并且具有显著更强的抗氧化、抗菌和抗炎性能。这种效果取决于所用的浓度和发酵时间。
