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Physiological Effects of Formulations Added with Black Garlic Extract on Skin Care: Oxidative Stress, Tyrosinase and Elastase Activities

흑마늘 추출물을 첨가한 화장품의 기능성 평가: Tyrosinase와 Elastase 저해 활성 및 산화 스트레스에 미치는 영향 중심으로

  • 정은영 (고려대학교 식품영양학과) ;
  • 홍양희 (동덕여자대학교 식품영양학과) ;
  • 김선희 (수원과학대학 뷰티코디네이션과) ;
  • 서형주 (고려대학교 식품영양학과)
  • Received : 2010.04.09
  • Accepted : 2010.04.18
  • Published : 2010.05.31

Abstract

We evaluated the physiological effects of formulations added with black garlic extract on skin care. Black garlic was made by spontaneous fermentation for 40 days at $60{\sim}70^{\circ}C$ and 85~95% RH without any additives. When black garlic extract was added to formulation, the tyrosinase activity was decreased significantly (p<0.05, p<0.01, p<0.001). Base formulation inhibited slightly elastase activity (<5%), while black garlic formulation had about 8-fold higher elastase inhibitory activity (p<0.01). It was observed that formulations, with or without black garlic extract, decreased thiobarbituric acid reactive substances (TBARS) and hydrogen peroxide which were increased by UVB irradiation, although there were no significant differences of these contents between black garlic formulation and base formulation. In conclusion, black garlic formulation had high inhibitory activities for tyrosinase and elastase, suggesting that black garlic may have beneficial properties as a material for cosmeceuticals.

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