唐柳映 曹晓蕊 伍文怡 刘可儿 王昌涛

[摘 要]目的 研究益生元-乳酸菌发酵活性成分的抗氧化性能，分析其对护肤功效的影响。方法 采用传统微生物发酵法对表皮葡萄球菌（SE）和植物乳杆菌（PC）进行发酵得到活性成分，之后通过1，1-二苯基-2-三硝基苯肼（DPPH）抗氧化检测、羟基自由基清除、超氧阴离子清除等实验方法来检测活性成分的抗氧化能力。结果 两种发酵液的活性成分含量在不同浓度益生元的影响下增长不同，最适宜SE生长的低聚果糖益生元浓度为0.5%，最适宜PC生长的低聚果糖益生元浓度则为1.5%。结论 在2.5%的低聚果糖浓度下培养出的PC羟基自由基清除率效果最佳，对SE更适宜的低聚果糖影响抗氧化性能的浓度为1.5%～2.5%，此浓度下可以得到更高效的益生元-乳酸菌发酵活性成分，从而发挥护肤功效。

[关键词] 益生元；乳酸菌发酵；抗氧化性；化妆品原料

[中图分类号] Q939.11+7 [文献标识码] A [文章编号] 1004-4949（2024）05-0029-04

Effect of Active Ingredients of Prebiotics-lactic Acid Bacteria Fermentation for Skin Care Efficacy

TANG Liu-ying， CAO Xiao-rui， WU Wen-yi， LIU Ke-er， WANG Chang-tao

（College of Chemistry and Materials Engineering， Beijing Technology and Business University， Beijing 100048， China）

[Abstract]Objective To study the antioxidant properties of the active ingredients of prebiotics-lactic acid bacteria fermentation， and analyze its effect on skin care. Methods Staphylococcus epidermoides （SE） and lactobacillus plantarum （PC） were fermented by traditional microbial fermentation method to obtain the active ingredients. Then， antioxidant detection， hydroxyl radical scavenging and superoxide anion scavenging of 1， 1-diphenyl-2-tritrophenylhydrazine （DPPH） were used to detect the antioxidant roperties of the active ingredients. Results The content of active ingredients in the two fermentation solutions increased differently under the influence of different concentrations of prebiotics. The optimal concentration of fructooligosaccharides prebiotics for SE growth was 0.5%， and that for PC growth was 1.5%. Conclusion The hydroxyl radical scavenging effect of PC cultured at 2.5% concentration of fructooligosaccharide is the best， and for SE， the optimal concentration of fructooligosaccharide affecting the antioxidant performance is between 1.5% and 2.5%. At this concentration， more efficient active ingredients of prebioticslactobacillus fermentation for skin care can be obtained.

[Key words] Prebiotics； Lactic acid bacteria fermentation； Antioxidant properties； Cosmetic ingredients

乳酸菌（lactic acid bacteria）是指通過发酵糖类产生乳酸的无芽孢、革兰氏阳性细菌的总称[1]。主要通过自身作用、发酵产酸抑制有害菌生长和代谢、产生异生物质3方面发挥其益生作用[2]。而益生菌是一类通过改善宿主肠道微生物菌群的平衡而发挥作用的活性微生物[3]。乳酸菌作为一种益生菌，具有分布广泛、数量众多、种类丰富的特点[4]。同时，乳酸菌还具有耐酸、耐胆盐、抗氧化、高黏附和生成短链脂肪酸等优良特性[5]。乳酸菌的发酵工艺绿色安全，且趋向于产业化，本研究使用益生元对表皮葡……