Investigation and Characterisation of New Eco-Friendly Cosmetic Ingredients Based on Probiotic Bacteria Ferment Filtrates in Combination with Alginite Mineral

In light of the fact that three of the five healthiest meals on earth are fermented, fermentation came into focus of both customers, product developers, and researchers all around the world. Even in the cosmetics industry, fermented cosmetics have been increasingly introduced, creating a market emphasising the positive image that healthy fermented substances are environment-friendly and that it also aids skin health. Moreover, discovering usages for various naturally occurring organo-mineral rocks is a growing area of research. Thus, this study’s aim was to combine the benefits of alginite and Lactobacilli (LAB) for cosmetic applications and investigate their combined effect on the skin considering the fermentation parameters as well, such as biomass and lactic acid concentration. The examined LAB strains were Lactobacillus rhamnosus, Lactobacillus acidophilus, Limosilactobacillus reuteri, and Lactococcus lactis, and a non-LAB probiotic strain Bifidobacterium adolescentis was also studied for the same purposes. The cell-free broth, also called as “filtrates”, of the fermentations—both those that included alginite and those that did not—were tested for skin moisturising with a corneometer and for antioxidant activity with DPPH scavenging, as well as for skin-whitening properties with the inhibition of mushroom tyrosinase. The findings suggest that the combination of alginite and Limosilactobacillus reuteri is a potential novel cosmeceutical component with skin tanning capabilities. This result may help create more readily available, environmentally friendly, natural, and sustainable cosmetic ingredients.

Enzyme Modification and Oxidative Cross-linking Using Carboxylate-, Phenol- and Catechol-Conjugated 1,8-Naphthalimides

The ground- and excited-state interactions of β-alanine, tyrosine and l-dopa substituted 1,8 naphthalimides (NI-Ala, NI-Tyr and NI-Dopa) with lysozyme and mushroom tyrosinase were evaluated to understand the mechanism of oxidative modification. Photooxidative cross-linking of lysozyme was observed for all three conjugates. The yield was significantly reduced for NI-Tyr and NI-Dopa due to intramolecular electron transfer to the excited singlet state of the 1,8-naphthalimide. Incubation of NI-Tyr and NI-Dopa with mushroom tyrosinase resulted in an increased fluorescence from the naphthalimide, suggesting that the phenol and catechol portion of the conjugates are oxidized by the enzyme. This result demonstrates that the compounds bind in the active site of mushroom tyrosinase. The catalytic activity of mushroom tyrosinase to oxidize both tyrosine (monophenolase) and l-dopa (diphenolase) was modified by NI-Tyr and NI-Dopa. Monophenolase activity was inhibited, and the diphenolase activity was enhanced in the presence of these conjugates. Detailed Michaelis-Menten studies show that both V_max and K_m are modified, consistent with a mixed inhibition mechanism. Collectively, the results show that the compounds interact in the enzyme's active site, but also modify the distribution of the enzyme's oxidation states that are responsible for catalysis.