Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/59412
Type of publication: Tezės kituose recenzuojamuose leidiniuose / Theses in other peer-reviewed publications (T1e)
Field of Science: Biochemija / Biochemistry (N004)
Author(s): Šarkauskaitė, Augustė;Tiso, Nicola;Maruška, Audrius Sigitas
Title: Application of extracts from solid state fermentation of wheat bran by Pleurotus sp. in cosmetics
Is part of: The vital nature sign [electronic resource] : 12th international scientific conference, May 17-18, 2018, Kaunas, Lithuania : abstract book / editors Nicola Tiso, Vilma Kaškonienė. Kaunas : Vytautas Magnus university, 2018, [no. 12]
Extent: p. 19-19
Date: 2018
Note: ONLINE ISSN: 2335-8718
Keywords: P. ostreatus;P. eryngii;Solid State Fermentation;Laccase;Cosmetic product
Abstract: It is estimated that 11% of world population is over 60 years, therefore it is important to find ways to fulfil a growing demand for cosmetic products, treatments and techniques for an aging population [1]. The aim of this study is to produce extract for cosmetic product applying Solid State wheat bran Fermentation with Pleurotus ostreatus and Pleurotus eryngii strains. Extracts were prepared using Solid State Fermentation of wheat bran with Pleurotus sp. strains and analysed using spectrophotometric methods: ABTS laccase activity assay, total phenolic content determination using Folin-Ciocalteau reagent, total flavonoids content using aluminium trichloride method, DPPH radical scavenging activity assay. Prepared extracts were used for skin lightening creams preparation using laccase as skin lightening agent. Physical and chemical creams properties such as colloidal stability, pH value, viscosity, thermostability were analysed. Highest laccase enzyme activity was obtained in the H P. eryngii extract: 1.271 ± 0.029 U/ml and A P. ostreatus 0.474 ± 0.022 U/ml in these extracts lowest phenolic compounds content was calculated, respectively 0.149 ± 0.002 mg/ml RE and 0.153 ± 0.008 mg/ml RE. After SSF phenolic compounds content decreased in all fermented samples and was highest in the non-fermented wheat bran samples M WB sample 0.798 ± 0.027 mg/ml RE and N WB sample 0.723 ± 0.005mg/ml RE. Total flavonoids also decreased in fermented samples. No radical scavenging activity was obtained. For cream preparation H P. eryngii extract and A P. ostreatus was used. Both cream composition was stable and suitable for acidic skin pH. However, dermatological and effectivity of laccase as skin lightening agent studies must be made and safety of extracts evaluated in further study.[...]
Internet: http://vns.microsep.org/wp-content/uploads/2018/05/AbstractbookVNS2018.pdf
http://vns.microsep.org/wp-content/uploads/2018/05/AbstractbookVNS2018.pdf
Affiliation(s): Biochemijos katedra
Gamtos mokslų fakultetas
Instrumentinės analizės atviros prieigos centras
Vytauto Didžiojo universitetas
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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