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Majchrzak W, Motyl I, Śmigielski K. Biological and Cosmetical Importance of Fermented Raw Materials: An Overview. Molecules 2022; 27:molecules27154845. [PMID: 35956792 PMCID: PMC9369470 DOI: 10.3390/molecules27154845] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 07/21/2022] [Accepted: 07/26/2022] [Indexed: 11/16/2022] Open
Abstract
The cosmetics industry is currently looking for innovative ingredients with higher bioactivity and bioavailability for the masses of natural and organic cosmetics. Bioferments are innovative ingredients extracted from natural raw materials by carrying out a fermentation process with appropriate strains of microorganisms. The review was conducted using the SciFinder database with the keywords “fermented plant”, “cosmetics”, and “fermentation”. Mainly bioferments are made from plant-based raw materials. The review covers a wide range of fermented raw materials, from waste materials (whey with beet pulp) to plant oils (F-Shiunko, F-Artemisia, F-Glycyrrhiza). The spectrum of applications for bioferments is broad and includes properties such as skin whitening, antioxidant properties (blackberry, soybean, goji berry), anti-aging (red ginseng, black ginseng, Citrus unshiu peel), hydrating, and anti-allergic (aloe vera, skimmed milk). Fermentation increases the biochemical and physiological activity of the substrate by converting high-molecular compounds into low-molecular structures, making fermented raw materials more compatible compared to unfermented raw materials.
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Affiliation(s)
- Weronika Majchrzak
- Department of Environmental Biotechnology, Faculty of Biotechnology and Food Sciences, Interdisciplinary Doctoral School, Lodz University of Technology, 171/173 Wólczańska Street, 90-924 Lodz, Poland
- Correspondence: ; Tel.: +48-42-631-34-92
| | - Ilona Motyl
- Department of Environmental Biotechnology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 171/173 Wólczańska Street, 90-924 Lodz, Poland; (I.M.); (K.Ś.)
| | - Krzysztof Śmigielski
- Department of Environmental Biotechnology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 171/173 Wólczańska Street, 90-924 Lodz, Poland; (I.M.); (K.Ś.)
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Wa Y, Zhang C, Sun G, Qu H, Chen D, Huang Y, Gu R. Effect of amino acids on free exopolysaccharide biosynthesis by Streptococcus thermophilus 937 in chemically defined medium. J Dairy Sci 2022; 105:6460-6468. [PMID: 35691747 DOI: 10.3168/jds.2022-21814] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2022] [Accepted: 04/05/2022] [Indexed: 11/19/2022]
Abstract
Free exopolysaccharide (f-EPS) produced by Streptococcus thermophilus improves the texture and functionality of fermented dairy foods. Our previous study showed a major improvement in f-EPS production of Strep. thermophilus 937 by increasing the concentrations of histidine, isoleucine, and glutamate to 15 mM in an optimized chemically defined medium. The aim of this study was to elucidate the effect of His, Ile, and Glu on the growth, f-EPS biosynthesis pathway, and carbohydrate metabolism profiles of Strep. thermophilus 937. The growth kinetics; transcript levels of key genes in the EPS biosynthesis pathway; enzyme activity involved in sugar nucleotide synthesis; concentrations of lactic acid, lactose, and galactose; and extracellular and intracellular pH were analyzed in chemically defined media with different initial histidine, isoleucine, and glutamate concentrations. The results showed that f-EPS production and viable cell counts of Strep. thermophilus 937 increased 2-fold after the concentrations of His, Ile, and Glu were increased. Additionally, increasing the concentrations of His, Ile, and Glu upregulated transcription of EPS biosynthesis genes and increased the activity of key enzymes in sugar nucleotide synthesis. Moreover, the consumption of lactose increased and secretion of galactose decreased, indicating that increasing the concentration of His, Ile, and Glu could enhance f-EPS production by maintaining viable cell counts, promoting sugar nucleotide synthesis, and increasing the transcript levels of the eps gene cluster. Our results provide a better understanding of the effect of AA on EPS biosynthesis in Strep. thermophilus.
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Affiliation(s)
- Yunchao Wa
- Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou 225127, Jiangsu Province, China; College of Animal Science and Technology, Yangzhou University, Yangzhou 225127, Jiangsu Province, China
| | - Chenchen Zhang
- Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou 225127, Jiangsu Province, China; College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu Province, China
| | - Gulin Sun
- Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou 225127, Jiangsu Province, China; College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu Province, China
| | - Hengxian Qu
- Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou 225127, Jiangsu Province, China; College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu Province, China
| | - Dawei Chen
- Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou 225127, Jiangsu Province, China; College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu Province, China
| | - Yujun Huang
- Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou 225127, Jiangsu Province, China; College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu Province, China
| | - Ruixia Gu
- Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou 225127, Jiangsu Province, China; College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu Province, China.
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