Antioxidant Whitening Ingredients Produced By The Fermentation Of Probiotics From Chinese Herbs

Biological whitening agent is rich in antioxidant active ingredients and amino acids,and it has the advantages of easy absorption by skin and high safety.Biological whitening agent has good anti-oxidation and whitening efficacy,and it has been widely applied in skin care products such as whitening and freckle-removing.At present,there are reports on the preparation of single Chinese herbs cosmetic fermented by microorganisims.The whitening efficacy of compound Chinese herbs is better.However,there are few reports on the compound Chinese herbs fermented by microorganisms.For this reason,it is particularly important to develop and apply fermented compound Chinese herbs puree.In this paper,the selected 28 kinds of Chinese herbs were studied,4 kinds of Chinese herbs with better whitening ability among them were selected for compounding,and the compound effectiveness was evaluated.Fermentation broth of compound Chinese herbs was prepared,and its active ingredients and effectiveness of compound Chinese herbs fermentation broth were investigated.The antioxidant effect of gallic acid was estimated by HPLC.In order to improve gallic acid content in fermented Galla chinensis products,the effect of green tea on different fermented Galla chinensis products was investigated.Through a series of means,it provides new ideas of developing biological whitening agent.The specific researches and results are listed as follows:（1）Research on the selected 28 kinds of Chinese herbs.The antioxidant effect of Galla chinensis 60%ethanol extract was the best,and tyrosinase inhibitory effect was the strongest,which was 96.73%.The content of total phenols and flavonoids was the highest,which was729.49 mg GAE·g^-1 and 3.14%,respectively.The 60%ethanol extract of Rhodiola rosea,Green tea and Eugenia caryophyllata also had high tyrosinase inhibition rate,which was 73.47%,57.23%and 67.39%,separately.Pearson analysis showed that total phenols content was significantly correlated with total reducing power and tyrosinase inhibition rate（P<0.01）,and the R value was 0.990 and 0.853.（2）The Rhodiola rosea,Galla chinensis,Green tea and Eugenia caryophyllata were selected for compounding.The best compound composition was 0.50%Rhodiola rosea,0.10%Galla chinensis,0.25%Green tea,and 1.00%Eugenia caryophyllata,which was obtained by orthogonal designed experiment.The tyrosinase inhibition rate of the best compound combination was 74.53%.The compound efficacy of Chinese herbs was assessed by Jin’s formula.The complex of Galla chinensis and low-quality concentration of Chinese herbs showed synergistic effect.（3）In vitro antioxidant effect of 15 yeasts and 12 lactic acid bacterias was assessed.The best antioxidant strains were Saccharomycopsis fibuligera and Enterococcus faecalis.The compound Chinese herbs was fermented by the two strains.The tyrosinase inhibition rate,the total reducing power and total phenols content increased significantly.The increased amount of fermented compound Chinese herbs by yeast was 37.34%,28.64 mmol·L^-1,and 39.54 mg GAE·g^-1,respectively.The increased amount of fermented compound Chinese herbs by lactic acid bacteria was 35.24%,28.75 mmol·L^-1,and 35.90 mg GAE·g^-1,respectively.The single factor test showed that the best conditions were:yeast:lactic acid bacteria（1:1）,total inoculation amount 10%,and then cultivated in a rotary shaker at 30℃for 48 h.（4）The content of phenolics,polysaccharides,flavonoids,protein in compound Chinese herbs fermentation broth increased obviously,which reached to 147.80 mg GAE·g^-1,4.36 mg·g^-1,0.12%,and 2.22 mg·g^-1,separately.The content of amino acid increased significantly,and the fermentation broth contained the highest glutamate content,which was 0.078 mg·g^-1.Tyrosinase inhibition rate of 5%（w/v）fermentation broth reached to 82.41%.（5）Evaluation of the anti-oxidant activity of gallic acid.There was a strong relative binding strength beween gallic acid and DPPH radical,which reached to 55.65%in the compound Chinese herbs fermentation broth.The result showed that antioxidant effect of gallic acid was better.（6）The tannase produced by Aspergillus niger SXG-Z-6 had the largest area of degrating circle formed in the color plate,and the activity of tannase was the highest.The fermentation effect of Green tea with 1.25 g addition was the best,the content of gallic acid reached to 42.31mg·m L^-1.