Antioxidant and Anti-inflammatory Effects of Fermented Eggplant Fruit Extracts with Leuconostoc mesenteroides KD20

Abstract

We isolated Leuconostoc mesenteroides KD20, which has its application as a cosmetic material, while searching for useful microbes in Gangwon-do’s traditional fermented foods. Eggplant fruit extract (EG) was fermented with lactic acid bacteria L. mesenteroides. HPLC analysis results for the component analysis of EG and the fermented eggplant fruit extract (FEG) showed bio-conversion of quercetin 3-O-β-D-glucoside and rutin. To investigate skin protection effects of EG and FEG against skin damage by ultraviolet ray, we measured antioxidation and inhibitory effect of inflammation-related cytokines in keratinocytes irradiated with ultraviolet B (UVB). Biosynthesis of IL- 1α, which is increased with UVB in keratinocytes, was inhibited by 24.7% and 28.3% at 100 μg/ml of EG and FEG, respectively. Biosynthesis of PGE2 in keratinocytes was inhibited by 45.7% and 52.3% at 100 μg/ml of EG and FEG, respectively, indicating a greater effect of FEG. Therefore, EG and FEG can be used as an excellent material for cosmetics with skin protection effect against ultraviolet irradiation in keratinocytes.