COSMECEUTICAL IMPORTANCE OF FERMENTED PLANT EXTRACTS: A SHORT REVIEW
Keywords:Fermented plant extracts, Cosmetics, Phytochemicals, Anti-aging, Anti-wrinkle
Personal care products, especially cosmetics, are regularly used all over the world. The used cosmetics are discharged continuously into the environment that affects the ecosystem and human well-being. The chemical and synthetic active compounds in the cosmetics cause some severe allergies and unwanted side effects to the customers. Currently, many customers are aware of the product composition, and they are stringent in product selection. So, cosmetic producers are keen to search for an alternative, and natural active principles for the development and improvisation of the cosmetic products to attain many customers. Phytochemicals are known for several pharmacological and cosmeceutical applications. Fermentation process improved the quality of the active phytochemicals and also facilitates the easy absorption of them by human system. Recently, several research groups are working on the cosmeceutical importance of fermented plant extracts (FPE), particularly on anti-ageing, anti-wrinkle, and whitening property of FPE. The current manuscript is presenting a brief on cosmeceutical importance of FPE.COSMECEUTICAL IMPORTANCE OF FERMENTED PLANT EXTRACTS: A SHORT REVIEW
Skara T, Axelsson L, Stefansson G, Ekstrand B, Hagen H. Fermented and ripened fish products in the Northern European countries. J Ethn Foods 2015;2:18-24.
Soukand R, Pieroni A, Biro M, Denes A, Dogan Y, Hajdari A, et al. An ethnobotanical perspective on traditional fermented plant foods and beverages in Eastern Europe. J Ethnopharmacol 2015;170:284-96.
Shin D, Jeong D. Korean traditional fermented soybean products: Jang. J Ethn Foods 2015;2:2-7.
Ray M, Ghosh K, Singh S, Mondal KC. Folk to functional: An explorative overview of rice-based fermented foods and beverages in India. J Ethn Foods 2016;3:5-18.
Misihairabgwi J, Cheikhyoussef A. Traditional fermented foods and beverages of Namibia. J Ethn Foods 2017;4:145-53.
Corbo MR, Bevilacqua A, Petruzzi L, Casanova FP, Sinigaglia M. Functional beverages: the emerging side of functional foods-commercial trends, research, and health implications. Compr Rev Food Sci Food Saf 2014;13:1192-206.
Marsha AJ, Hill C, Ross RP, Cotter PD. Fermented beverages with health-promoting potential: Past and future perspectives. Trends Food Sci Technol 2014;38:113-24.
Marco ML, Heeney D, Binda S, Cifelli CJ, Cotter PD, Foligne B. Health benefits of fermented foods: microbiota and beyond. Curr Opin Biotechnol 2017;44:94-102.
Woraharn S, Lailerd N, Sivamaruthi BS, Wangcharoen W, Sirisattha S, Chaiyasut C. Screening and kinetics of glutaminase and glutamate decarboxylase producing lactic acid bacteria from fermented Thai foods. Food Sci Technol Campinas 2014;34:793-9.
Woraharn S, Lailerd N, Sivamaruthi BS, Wangcharoen W, Peerajan S, Sirisattha S, et al. Development of fermented Hericium erinaceus juice with a high content of L-glutamine and L-glutamic acid. Int J Food Sci Technol 2015;50:2104-12.
Woraharn S, Lailerd N, Sivamaruthi BS, Wangcharoen W, Sirisattha S, Peerajan S, et al. Evaluation of factors that influence the L-glutamic and g-aminobutyric acid production during Hericium erinaceus fermentation by lactic acid bacteria. Cyta J Food 2016;14:47-54.
Peerajan S, Chaiyasut C, Sirilun S, Chaiyasut K, Kesika P, Sivamaruthi BS. Enrichment of nutritional value of Phyllanthus emblica fruit juice using the probiotic bacterium, Lactobacillus paracasei HII01 mediated fermentation. Food Sci Technol Campinas 2016;36:116-23.
Guillerme J, Couteau C, Coiffard L. Applications for marine resources in cosmetics. Cosmetics 2017;4:35.
Juliano C, Magrini GA. Cosmetic ingredients as emerging pollutants of environmental and health concern. A mini-review. Cosmetics 2017;4:11.
Kim J, Bae J, Song M, Lee G, Choe S, Pyo H. Biological activities of Fructus arctii fermented with the basidiomycete Grifola frondosa. Arch Pharm Res 2010;33:1943-51.
Vieira RP, Fernandes AR, Kaneko TM, Consiglieri VO, Pinto CASO, Pereira CSC, et al. Physical and physicochemical stability evaluation of cosmetic formulations containing soybean extract fermented by Bifidobacterium animalis. Braz J Pharm Sci 2009;45:515-25.
Hsu M, Chiang B. Stimulating effects of Bacillus subtilis natto-fermented Radix astragali on hyaluronic acid production in human skin cells. J Ethnopharmacol 2009;125:474-81.
Bae JT, Ko HJ, Kim GB, Pyo HB, Lee GS. Protective effects of fermented Citrus unshiu peel extract against ultraviolet-a-induced photoageing in human dermal fibroblasts. Phytother Res 2012;26:1851-6.
Cha J, Yang H, Moon H, Cho Y. Inhibitory effect and mechanism on melanogenesis from the fermented herbal composition for medical or food uses. Food Res Int 2012;45:225-31.
Lee H, Kim M, Park Y, Park HJ, Chang UJ, Kim SY, et al. Fermenting red ginseng enhances its safety and efficacy as a novel skin care anti-ageing ingredient: in vitro and animal study. J Med Food 2012;15:1015-23.
Chen Y, Liou H, Chan C. Tyrosinase inhibitory effect and antioxidative activities of fermented and ethanol extracts of Rhodiola rosea and Lonicera japonica. Sci World J 2013. http://dx.doi.org/10.1155/2013/612739.
Kim YC, Choi SY, Park EY. Anti-melanogenic effects of black, green, and white tea extracts on immortalized melanocytes. J Vet Sci 2015;16:135-43.
Wang G, Chen C, Lin C, Huang C, Lin C, Cheng C, et al. Tyrosinase inhibitory and antioxidant activities of three Bifidobacterium bifidum-fermented herb extracts. Ind Crops Prod 2016;89:376-82.
Imbart S, Regnault S, Bernard C. Effects of germination and fermentation on the emulsifying properties of cowpea (Vigna unguiculata L. Walp.) proteins. Food Meas 2016;10:119-26.
Pham QL, Jang HJ, Kim KB. Anti-wrinkle effect of fermented black ginseng on human fibroblasts. Int J Mol Med 2017;39:681-6.
Kim SS, Jeong MH, Choi WY, Seo YC, Ahn J, Yoon WB, et al. Inhibitory effects of fermented Codonopsis lanceolata on tyrosinase and Î±-glucosidase activities. World Acad Sci Eng Technol 2010;65:446.
Sirilun S, Sivamaruthi BS, Kumar N, Kesika P, Peerajan S, Chaiyasut C. Lactobacillus-fermented plant juice as a potential ingredient in cosmetics: Formulation and assessment of natural mouthwash. Asian J Pharm Clin Res 2016;9(Suppl 3):52-6.