Preparation and Characterization of Alpha Gel Formed by Fatty Alcohol and Amino Acid Surfactants

Abstract

α‐Gel, as a specific lamellar liquid crystal structure, presents unique parameters and attracts broad interest. However, conventional formation of α‐gel involves surfactants that have a long alkyl chain (more than 14 carbons), resulted in limited application into personal care products due to their low Krafft temperature. In this study, a simple way to generate α‐gel was developed using sodium lauroyl sarcosinate, an amino‐acid‐based surfactant containing an alkyl chain with less than 12 carbons. The desired structure was analyzed and discussed. The method, when extended to other amino acid‐based surfactants, gave positive results.

Effects of a Postbiotic Saccharomyces and Lactobacillus Ferment Complex on the Scalp Microbiome of Chinese Women with Sensitive Scalp Syndrome

“…However, the relationship between the microbial composition and sensitive scalp should be further investigated in the future. As the postbiotic SLFC is a fermentation complex product of S. cerevisiae and L. paracasei, we found it could effectively strengthen the skin barrier in a previous study, 41 which could effectively prevent the excessive colonization of Malassezia on the scalp and hair follicles, thereby combating the dysbiosis of the sensitive scalp.…”