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

Abstract

We isolated <i>Leuconostoc mesenteroides</i> 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 <i>L. mesenteroides</i>. 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.