Special Issue "Fermentation in Cosmetics"

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Industrial Fermentation".

Deadline for manuscript submissions: 30 April 2023 | Viewed by 2938

Special Issue Editor

Department of Environmental Sciences, Saga University, 1 Honjo-machi, Saga 840-8502, Japan
Interests: microbiology; intestinal microbiota; skin health; biotechnology; sphingolipid chemistry; mitochondria; sugar chemistry; biomass chemistry; fermentation chemistry; cell biology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Cosmetics have been manufactured by the use of synthetic chemical, but the potential harmful effects of synthetic chemicals are considered one of the causes of skin diseases and have recently gained attention. On the contrary, fermented foods and/or products, including lactic acid bacteria, yeast and koji, have traditionally been utilized as cosmetics for a long time. However, the scientific mechanisms underlying their effects on the skin have not been fully elucidated. In this Special Issue, we collect recent scientific findings on the relationship between cosmetics derived from fermented foods and/or products and skin health. Scientific articles describing the effect of cosmetics derived from fermented foods and/or products on skin health, the composition and/or interaction of the ingredients of cosmetics with fermented foods and/or products, and other related themes are welcome.

Prof. Dr. Hiroshi Kitagaki
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2000 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • cosmetics
  • fermentation
  • fermented foods
  • koji
  • lactic acid bacteria

Published Papers (3 papers)

Order results
Result details
Select all
Export citation of selected articles as:

Research

Jump to: Review

Article
Functional Properties of an Oat-Based Postbiotic Aimed at a Potential Cosmetic Formulation
Fermentation 2022, 8(11), 632; https://doi.org/10.3390/fermentation8110632 - 12 Nov 2022
Viewed by 707
Abstract
The concept of postbiotic has been attracting the attention of the scientific community and several industrial realities to develop new claims and new market segments for functional fermented products. The aim of this work was to develop a process to produce an oat-based [...] Read more.
The concept of postbiotic has been attracting the attention of the scientific community and several industrial realities to develop new claims and new market segments for functional fermented products. The aim of this work was to develop a process to produce an oat-based postbiotic ingredient to be used in personal care cosmetic formulations. A hydrolyzed oatmeal suspension was fermented using Lacticaseibacillus paracasei CBA L74 as starter culture, at 37 °C for 48 h by controlling the pH; then the bacterial charge was inactivated by a mild thermal treatment at 80 °C for 30 s, obtaining a postbiotic. The effect of different process steps, hydrolysis, sterilization, fermentation, and inactivation phases, on lactic acid concentration, total polyphenolic content, antioxidant activity, tyrosinase inhibition activity and Sun Protection Factor value was investigated, demonstrating the potential cosmetic applications. The maximum bacterial growth and lactic acid production were achieved after 24 h of process, with a cell density and a lactic acid concentration of 3.05 × 109 CFU/mL and 8.60 g/L, respectively. The total phenolic content and the antioxidant activity reached their maximum values (2.5 mgGAE/mL, EC50 = 2.2 mg/mL and 1.38 × 10−2 mmol Fe2+/g and 7.3 × 10−3 mmol TE/g, respectively) after the sterilization treatment; the maximum tyrosinase inhibition of 50.6%, corresponding to a sample concentration of 16 mg/mL, was found after 24 h of fermentation process. Fermentation did not show an impact on UV shielding ability and the SPF value decreased during the process. Full article
(This article belongs to the Special Issue Fermentation in Cosmetics)
Show Figures

Figure 1

Article
Enhancement of Melanogenic Inhibitory Effects of the Leaf Skin Extracts of Aloe barbadensis Miller by the Fermentation Process
Fermentation 2022, 8(11), 580; https://doi.org/10.3390/fermentation8110580 - 27 Oct 2022
Viewed by 661
Abstract
This work first showed that the skin-lightening effects of the leaf skin extracts of Aloe vera were significantly increased by the fermentation of Lactobacillus plantarum BN41. The fermented extract (BF) showed much higher antioxidant activities of DPPH scavenging effects and the reduction in [...] Read more.
This work first showed that the skin-lightening effects of the leaf skin extracts of Aloe vera were significantly increased by the fermentation of Lactobacillus plantarum BN41. The fermented extract (BF) showed much higher antioxidant activities of DPPH scavenging effects and the reduction in intracellular ROS production than the water extract (BW), and even higher than Trolox as a positive control. High efficacy of the BF results was shown from the synergistic effects of higher elution of aloesin (2.96 ± 0.09 mg/g vs. 2.03 ± 0.02 mg/g in BF and BW, respectively) and bioactive substances from the fermentation processes. The inhibition of tyrosinase activities and melanin synthesis at 0.3% (w/v) optimal dosage of BF was much better than those of arbutin and aloesin, which are commercial skin-lightening ingredients. It was also first proved that BF effectively down-regulated all microphthalmia-associated transcription factors (MITF), tyrosinase-related protein-1 (TYRP-1) and TYRP-2, and tyrosinase (TYR) gene expression (p < 0.05), proposing melanogenesis inhibitory mechanism in the MITF/TYRP-1/TYRP-2/TYR pathway. However, aloesin and arbutin selectively suppressed the expression of TRYP-1, TRYP-2 or TYR. It was clearly demonstrated that the fermentation process reduces inherent cytotoxicity of aloe, showing much less cell cytotoxicity than BW. Conclusively, 0.3% (w/v) of the BF can be utilized as a competitive and sustainable natural skin-lightening ingredient. Full article
(This article belongs to the Special Issue Fermentation in Cosmetics)
Show Figures

Figure 1

Review

Jump to: Research

Review
Fermented Cosmetics and Metabolites of Skin Microbiota—A New Approach to Skin Health
Fermentation 2022, 8(12), 703; https://doi.org/10.3390/fermentation8120703 - 02 Dec 2022
Viewed by 1026
Abstract
The skin covers our entire body and is said to be the “largest organ of the human body”. It has many health-maintaining functions, such as protecting the body from ultraviolet rays and dryness and maintaining body temperature through energy metabolism. However, the number [...] Read more.
The skin covers our entire body and is said to be the “largest organ of the human body”. It has many health-maintaining functions, such as protecting the body from ultraviolet rays and dryness and maintaining body temperature through energy metabolism. However, the number of patients suffering from skin diseases, including atopic dermatitis, is increasing due to strong irritation of the skin caused by detergents that are spread by the development of the chemical industry. The skin is inhabited by about 102–107 cells/cm2 and 1000 species of commensal bacteria, fungi, viruses, and other microorganisms. In particular, metabolites such as fatty acids and glycerol released by indigenous skin bacteria have been reported to have functional properties for the health of the skin. Therefore, skin-domesticating bacteria and the metabolites derived from those bacteria are used in many skincare product ingredients and function as probiotic cosmetics. Japanese traditional fermented stuff, used as foods in Japan for over 1300 years, are now being applied as fermented cosmetics. Fermented cosmetics are expected to have multifaceted health functionality and continue to grow as products in the natural skincare product market. In this review, we consider approaches to skin health using fermented cosmetics and modulation of skin microflora metabolites. Full article
(This article belongs to the Special Issue Fermentation in Cosmetics)
Back to TopTop