优化微生物发酵决明子工艺及其保湿功效研究

Optimization of microbial fermentation process for cassia seed and its moisturizing effect research

目的通过微生物发酵技术对决明子进行发酵,从而提高活性成分含量,并探究发酵液在保湿方面的功效。方法根据总蒽醌、总黄酮和总多酚指标筛选酵母菌Y101,采用Plackett-Burman与Box-Behnken实验设计来确定最佳发酵方案,以HaCat细胞干燥损伤模型与AB系斑马鱼脱水模型评估决明子发酵液的皮肤保湿效果。结果以蒽醌含量作为响应值,优化后发酵液中蒽醌含量增加了约2.6倍;决明子发酵液降低了HaCat细胞的干燥死亡率,同时缓解了斑马鱼在高渗透压下的脱水皱缩程度。结论决明子发酵液具有一定的保湿功效,这为其在化妆品和食品领域的应用提供了实验基础和理论支持。

Objective To ferment cassia seed by microbial fermentation technique so as to increase the content of active ingredients and to investigate the efficacy of the fermentation solution in moisturizing.Methods Yeast Y101 was screened according to total anthraquinone,total flavonoids and total polyphenols indexes.Plackett-Burman and Box-Behnken experimental design were used to determine the optimal fermentation protocols.The skin moisturizing efficacy of cassia seed fermentation solution was evaluated by the HaCat cell drying injury model and the AB line zebrafish dehydration model.Results The anthraquinone content was used as the response value,and the anthraquinone content in the optimized fermentation solution increased about 2.6-fold.The cassia seed fermentation solution reduced the desiccation mortality of HaCat cells,and alleviated the degree of dehydration and wrinkling of zebrafish under high osmotic pressure.Conclusion Cassia seed fermentation solution has certain moisturizing efficacy,which provides an important experimental basis and theoretical support for its application in the field of cosmetics and food.