Antimicrobial, antioxidant and anti-inflammatory assessment of a phytocosmetic produced with glycinin peptides

Abstract

Phytocosmetics are increasingly gaining attention from consumers who search for alternatives for the maintenance and protection of the skin. This article reports formulation of a phytocosmetic derived from defatted soybean flour, an emulsion base that is hydrolyzed from the glycinin protein (1000 µg/g). Test for stability, microbiological control and biological activities antimicrobial (agar diffusion method), antioxidant (method of ABTS/TEAC radicals) and anti-inflammatory (method of hyaluronidase enzyme) properties were conducted. The results indicated that the phytocosmetic was stable and had low indices of microorganisms, according to Resolution 481/99. The bioactivity of the glycinin peptides was not altered or harmed by the other components of the emulsion. For the antimicrobial activity, the bacteria E. coli, S. aureus and P. acnes had values of 30.5 mm, 28 mm and 25 mm halos, respectively. For the antioxidant activity, the result was of 25.1 TEAC and the anti-inflammatory activity was measured at 83.4% inhibition of hyaluronidase enzyme. This study showed that the formulated phytocosmetic has great potential for topical use; it is comparable to other anti-aging cosmetics for daily skin care with antioxidant, anti-inflammatory and antimicrobial properties.

Preliminary stability study of dry and glycolic extract of Ginkgo biloba L. incorporated in phytocosmetic formulations

“…thermal stress, the results showed that the incorporation of the dry and glycolic extracts did not interfere with the stability of the emulsion in relation to this parameter. 15,18,20 The pH should ensure the stability of the formulation excipients, the efficacy and safety, as well as their compatibility with the biological fluids in accordance with the intended route of administration. The systems present greater stability when the pH values are kept within a small variation, which was visualized in the formulations studied.…”

Proteomic Characterization of a Lunasin-Enriched Soybean Extract Potentially Useful in the Treatment of <i>Helicobacter pylori </i>Infection

“…However, other proteins or peptides contained in LSE could be responsible for the observed effects against H. pylori. Thus, glycinins and β-conglycinins, predominant proteins in LSE (Table 1) could contribute on this activity since hydrolyzates from these proteins have been demonstrated to exert potent antimicrobial effects against E. coli [48]. The Kunitz-type trypsin and Bowman-Birk serine protease inhibitors, also identified in LSE, have been associated to antibacterial activity [49].…”

Effects of Food Factors and Processing on Protein Digestibility and Gut Microbiota

“…71 Hydrolysates of glycine and β-conglycinin from isolated soy protein can produce antioxidant and antimicrobial peptides as well. 72 In this regard, antimicrobial properties of soy protein isolates might contribute to the reduction of bacterial counts after soy consumption. 73 Further, it was proven that the oligosaccharides and water-soluble dietary fiber in soybeans decreased the in vitro formation of ammonia, indole, and phenol by fecal microbiota.…”