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研究生:朱冠潔
研究生(外文):Guan-Jie Jhu
論文名稱:乳酸菌醱酵物應用於化粧品之功能性評估
論文名稱(外文):Functional evaluation of lactic acid bacteria fermented products employed in cosmetics.
指導教授:呂尚謙
指導教授(外文):Shang-Chian Lue
口試委員:楊朝成曾大千
口試委員(外文):Chau-Chen YangTa-Chien Tseng
口試日期:2015-07-01
學位類別:碩士
校院名稱:嘉南藥理大學
系所名稱:化粧品應用與管理系
學門:民生學門
學類:美容學類
論文種類:學術論文
論文出版年:2015
畢業學年度:103
語文別:中文
論文頁數:130
中文關鍵詞:乳酸菌醱酵物基質金屬蛋白酶抗老化美白抑菌
外文關鍵詞:lactic acid bacteria fermented productsmatrix metalloproteinasesanti-agingwhiteninganti-bacterial
相關次數:
  • 被引用被引用:1
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  • 下載下載:46
  • 收藏至我的研究室書目清單書目收藏:1
現今社會中安全無毒已成為一種新的趨勢,消費者對於尋求添加功效性天然物之化粧品需求也與日俱增。在過去食品及醫學領域等研究中,有許多關於乳酸菌醱酵物的功能性研究,但對於化粧品的領域相對較少,因此本研究將不同中草藥萃取物與乳酸菌(Lactobacillus plantarum, BCRC 10069)進行醱酵反應,醱酵後所得到的醱酵物樣品(編號分別為LABF01~11),進行3T3纖維母細胞毒性分析、清除自由基試驗、基質金屬蛋白酶(matrix metalloproteinases, MMPs)活性抑制分析、抗過敏活性分析、美白活性分析及抑菌能力試驗等化粧品功能性評估。實驗結果顯示(1)在3T3纖維母細胞毒性試驗中,3種乳酸菌醱酵物(LABF01、02及06)處理細胞48小時內,其存活率大於80%的安全劑量皆小於5.0%;(2)11種乳酸菌醱酵物對於自由基(DPPH)均無明顯的清除作用;(3)7種乳酸菌醱酵物(LABF03、04、05、07、08、09及11)在2.5~10.0%的濃度下,反應24小時,對MMP-2和MMP-9具有顯著的抑制作用;(4)4種乳酸菌醱酵物(LABF03、04、05及08)在1.0~10.0%的濃度下,處理24小時,對玻尿酸酶(hyalurondiase)具有顯著的抑制作用;(5)5種乳酸菌醱酵物(LABF03、04、05、08及09)對於大腸桿菌、金黃色葡萄球菌及綠膿桿菌皆具顯著的抑菌作用,抑菌圈直徑介於16.3~29.0 mm;(6)在酪胺酸酶活性抑制分析中,5種乳酸菌醱酵物(LABF04、05、08、09和11)對酪胺酸酶活性具顯著的抑制作用。綜合上述實驗結果,乳酸菌醱酵物本身除了能應用於開發抗老化、抗過敏及美白的功能性化粧品外,其抑菌能力還可以降低化粧品中防腐劑的使用量。因此,乳酸菌醱酵物不僅能夠應用於醫學及保健食品領域,未來在化粧品功能性領域的應用極具潛力。
Safety and non-toxicity are the new trend in modern society. The demand to find effective natural cosmetic is increasing day by day for consumers. There are many functional studies on the lactic acid bacteria fermented (LABF) products in previous studies of food industry and medical field, but relatively few in the cosmetic field. Therefore, we use different herbal extracts and lactic acid bacteria (Lactobacillus plantarum, BCRC 10069) to carry out fermentation in this study. After fermentation the resulting products (NO. LABF01~11) were analyzed for cosmetic functional assessment about MTT assay, anti-allergy assay, anti-tyrosinase assay, anti-MMPs assay, antioxidation assay, and anti-bacterial assay. The results presented here showed that: (1) in MTT assay 3T3 cells were treated with 3 LABF samples (LABF01、02及06) respectively in 48 hours, safe doses for cell survival rates more than 80% were less than 5.0%; (2) DPPH radical scavenging activities of 11 LABF samples were not obvious; (3) 7 LABF samples (NO. LABF03, 04, 05, 07, 08, 09 and 11) exhibited marked inhibition on MMP-2 and MMP-9 at the concertration of 2.5~10.0% in 24 hours; (4) in anti-allergy assay 4 LABF samples (NO. LABF03, 04, 05 and 08) significantly suppressed hyalurondase activities at the concentration of 1.0~10.0% in 24 hours; (5) 5 LABF samples (NO. LABF03, 04, 05, 08 and 09) displayed a powerful antibacterial effect on Escherichia coli, Staphylococcus aureus and Pseudomonas aeruginosa, and diameters of inhibition zone were between 16.3~29.0 mm; (6) 5 LABF samples demonstrated potent inhibitory activities (NO. LABF04, 05, 08, 09 and 11) against mushroom tyrosinase. According to above experimental results, in addition to the anti-aging, anti-allergy, and whitening functions to cosmetic applications, the strong anti-bacterial activities of LABFs also could reduce the amount of preservatives used in cosmetics. In conclusion, lactic acid bacteria fermented products can not only be applied to the field of medicine and health food, but also can be employed to functional areas for cosmetics extensively.
中文摘要 I
英文摘要 III
致 謝 V
目 錄 VI
表目錄 IX
圖目錄 XI
縮寫表 XV
第一章 緒論 1
1-1. 前言 1
1-2. 研究架構 2
第二章 文獻整理 3
2-1. 皮膚與老化 3
2-1-1. 皮膚構造與功能 3
2-1-2. 皮膚老化的特徵 7
2-2. 膠原蛋白 10
2-2-1. 膠原蛋白存在部位 10
2-2-2. 膠原蛋白的組成 11
2-3. 基質金屬蛋白酶 12
2-3-1. 基質金屬蛋白酶的結構與分類 13
2-3-2. 基質金屬蛋白酶2、9的調控 15
2-4. 玻尿酸 16
2-4-1. 玻尿酸生產及結構 17
2-4-2. 玻尿酸之生理功能 18
2-4-3. 玻尿酸酶介紹 18
2-5. 自由基 20
2-5-1. 自由基的分類 20
2-5-2. 自由基的危害 21
2-5-3. 自由基的清除機制 22
2-6. 美白 24
2-6-1. 黑色素介紹 24
2-6-2. 黑色素合成 25
2-6-3. 酪胺酸酶介紹 26
2-7. 乳酸菌 27
2-7-1. 乳酸菌的分類 28
2-7-2. 乳酸菌之醱酵 29
2-7-3. 乳酸菌之應用 30
2-8. 中藥材介紹 31
2-8-1. 紫蘇(Perilla frutescens) 31
2-8-2. 地黃(Rehmannia glutinosa) 32
2-8-3. 黃芩(Scutellaria baicalnsis) 33
2-8-4. 狼尾草(Pennisetum alopecuroides) 34
2-8-5. 石斛(Dendrobium nobile) 35
2-8-6. 木鱉子(Momordica cochinchinensis) 36
2-8-7. 天麻(Gastrodia elata) 37
2-8-8. 土肉桂(Cinnamomoum osmophloeum) 38
2-8-9. 餘甘子(Phyllanthus emblica) 39
2-8-10. 金絲桃(Hypericum monogynum) 40
2-8-11. 當歸(Angelica sinensis) 41
第三章 材料與方法 42
3-1. 儀器與藥品 42
3-1-1. 實驗儀器 42
3-1-2. 實驗藥品 43
3-2. 實驗樣品及備制 45
3-2-1. 樣品備製 45
3-2-2. 3T3細胞活化、繼代培養 45
3-2-3. 菌株活化及繼代培養 47
3-3. 實驗方法 49
3-3-1. pH值測定(pH value determine) 49
3-3-2. 細胞毒性試驗(MTT assay) 50
3-3-3. 基質金屬蛋白酶活性抑制分析(anti-MMPs assay) 52
3-3-4. DPPH自由基清除試驗(DPPH radical scavenging assay) 56
3-3-5. 玻尿酸酶活性抑制分析(anti-hyaluronidase assay) 58
3-3-6. 酪胺酸酶活性抑制分析(anti-tyrosinase assay) 61
3-3-7. 抑菌能力試驗(anti-bacterial assay) 63
3-3-8. 高效能液相層析儀分析(HPLC analysis) 64
第四章 結果與討論 66
4-1. 乳酸菌醱酵液測試樣品之pH值測定 66
4-2. 乳酸菌醱酵液測試樣品之細胞毒性試驗 68
4-3. 乳酸菌醱酵液測試樣品之基質金屬蛋白酶活性抑制分析 75
4-4. 乳酸菌醱酵液測試樣品之DPPH自由基清除試驗 88
4-5. 乳酸菌醱酵液測試樣品之玻尿酸酶活性抑制分析 91
4-6. 乳酸菌醱酵液測試樣品之酪胺酸酶活性抑制分析 104
4-7. 乳酸菌醱酵液測試樣品之抑菌能力試驗 106
4-8. 乳酸菌醱酵液測試樣品之HPLC分析 118
第五章 結論 119
第六章 參考文獻 121

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