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1102
Original Article
Biosci. J., Uberlândia, v. 34, n. 4, p. 1102-1113, July/Aug. 2018
EFFICACY OF RICE BRAN FERMENTATION IN COSMETICS AND SKIN
CARE PRODUCTS
EFICÁCIA DA FERMENTAÇÃO DE FARELO DE ARROZ EM COSMÉTICOS E
PRODUTOS PARA CUIDADOS COM A PELE
CHEN L. H
1
.; CHEN I. C
1
.; CHEN P. Y
1
.; HUANG P. H
1
*
1. Depart. of Cosmetic Applications and Management, College of Cardinal Tien Junior College of Healthcare and Management. No.
112, Minzu Road, Sindian District. New Taipei City 23143, Taiwan, (ROC).* pshuang@ctcn.edu.tw
ABSTRACT:
This study aims to develop rice bran-based skin care products with moisturizing, whitening and
anti-wrinkle effects similar to Pitera (a natural by-product of sake lees fermentation) but without alcohol irritation for
sensitive skin. To achieve this objective, bran from organic indica rice was fermented by lactic acid bacteria in a safe and
pollution-free environment. In terms of anti-oxidation, the DPPH free radical scavenging ability of 100.0 mg/mL bran
fermentation solution was 71.4% of that of vitamin C of the same concentration; and its Fe
2+
chelating ability was 79.0%
of that of EDTA of the same concentration. Moreover, the superoxide anion scavenging ability of 10.0 mg/mL bran
fermentation solution was equivalent to 42.9% of that of BHT of similar concentration. With respect to inhibition of
melanin synthesis, the bran fermentation solution’s ability to inhibit the synthesis of dopachrome, the intermediate of
melanin, was positively correlated to its concentration, i.e., the higher the concentration of the bran fermentation solution
was, the better the inhibition ability was. The IC
50
of bran fermentation solution was 9.23 mg/mL while, for comparison,
that of arbutin was 0.52 mg/mL. Furthermore, according to the cell survival assay, no obvious cytotoxic effect was found
with the increase of the concentration of the bran fermentation solution. As for whitening evaluation, the whitening
improvement rate was 9.29% in 20% dilution, 5.36% in 15% dilution, 3.69% in 10% dilution, 2.43% in 5% dilution,
0.35% in 1% dilution in a 30-day test. In the moisturizing evaluation, the moisturizing improvement rate was 44.31% in
20% dilution, 20.48% in 15% dilution, 7.68% in 10% dilution, 6.02% in 5% dilution and 2.02% in 1% dilution. Based on
the experimental results, the alcohol-free rice bran fermentation solution not only did not cause irritation but also had anti-
aging, melanin synthesis inhibition, whitening and moisturizing effects. Therefore, it is advisable to add rice bran
fermentation solution to cleaning mousse, shower gel, serum and essence to turn bran from compost of agricultural waste
(cradle to grave) into a natural raw material (cradle to cradle) of the cosmetic industry, creating new value of rice bran.
KEYWORDS:
Rice Bran. Lactic acid bacteria. Alcohol-free fermentation. Anti-oxidation. Anti-aging.
Whitening. Cosmetics.
INTRODUCTION
Rice bran is the waste in the rice polishing
process, which turns brown rice to polished white
rice. It mainly consists of yellowish outer layers of
pericarp, seed-coat and part of germ. According to
literature (FU, 2001; TSAI, 2014; HE, 2014;
KAYAHARA et al., 2000; VILLAREAL et al.,
1991), the calorie of brown rice and white rice is
similar. However, at least 50% of nutrients,
including fat, fiber, ash, calcium, phosphorus, iron,
vitamins A, vitamins B1, B2, B6, vitamin E, amino
acids and nicotinic acid are lost from the polishing
process. The rice bran contains the lost nutrients that
can effectively prevent dry skin, delay skin aging
and avoid pigment deposition. It is wasteful to
discard the valuable rice bran as waste or compost.
Based on literature (YANG, 2011; CHANG,
2014; PENG, 2007; CHEN, 2014; WU, 2007; LIU,
2012; TU, 2010; CHAO et al., 2006) and users’
experience of lees-based beauty products on the
market (SHEN, 1990; CHANG et.al., 2012;
HUANG, 1991; CHANG, 1998), we used rice bran
from organic rice as the experimental material and
applied yeast fermentation technique to produce
alcohol-free rice bran fermentation solution, which
is different from the white rice-based and yeast-
fermented lees. We evaluated the whitening,
moisturizing, anti-oxidation, melanin synthesis
inhibition, and mutation effects of the rice bran
fermentation solution before developing cleansing
and skin care products, such as shower gel,
cleansing mousse and essence as the overture of the
rice bran legend (Figure 1).
Received: 23/09/17
Accepted: 20/02/18
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Efficacy of rice bran… CHEN, L. H. et al.
Biosci. J., Uberlândia, v. 34, n. 4, p. 1102-1113, July/Aug. 2018
Figure 1. Development of cleansing and skin care products from rice bran fermentation
MATERIAL AND METHODS
Preparation of rice bran fermentation solution
First, 0.2 g lactic acid bacteria were added
to 10 mL of fermentation solution (formula as Table
1) for 24-hour culture. Then, 3 mL culture medium
was added to the fermentation solution of Table 1 to
make 1 liter solution for 48-hour fermentation at
30℃ and 125rpm. (The rice bran fermentation
solution must be sterilized by an autoclave and then
cooled down to room temperature before
inoculation.).
Table 1. Bran fermentation formula
Approximate Per Liter
Rice Bran 50.0 g
Proteose Peptone No.3 10.0 g
Yeast Extract 5.0 g
Dextrose 20.0 g
Polysorbate 80 1.0 g
Ammonium Citrate 2.0 g
Sodium Acetate 5.0 g
Magnesium Sulfate 0.1 g
Dipotassium Phosphate 2.0 g
DPPH free radical scavenging ability
The method was performed as described by
Yamaguchi et al. (1998). A mixture of 100 µL rice
bran fermentation solution, 400 µL of 100 mM Tris-
HCl buffer (pH=7.4) and 500 µL of 250 µM DPPH
free radical ethanol solution was well mixed in a
microcentrifuge tube before the tube was placed in a
25℃thermostatic reactor for 20 minutes followed by
OD
517
measurement of the solution by a UV- Vis
spectrophotometer. This test was repeated for three
times. The DPPH free radical scavenging rate is
calculated as follows:
DPPH free radical scavenging rate (%) = [1-
(OD
517
of sample/OD
517
of blank solution] ×100%
Fe
2+
chelating ability
The method was performed as described by
Dinis et al. (1994). First, 0.1 mL rice bran
Rice bran
Distilled
water
Fermentati
on
Fermentation condition
30 , 125 rmp, 48 hrs
Whitening, moisturizing, anti-oxidation tests
Centrifuge, filtration, fermentation solution
Development of cleansing and
skin care products
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Efficacy of rice bran… CHEN, L. H. et al.
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fermentation solution, 3.7 mL of 95% ethanol and
0.1 mL of 2 mM FeCl
2
4H
2
O solution were added
to a sample bottle and was left for 30 seconds at
room temperature. Next, 0.2 mL of 5 mM ferrozine
solution was added to the sample bottle and was left
for reaction for 10 minutes at room temperature.
OD
562
of the sample was measured by the UV- Vis
spectrophotometer. This test was repeated for three
times. The Fe
2+
chelating ability is calculated as
follows:
The Fe
2+
chelating ability (%) = [1-(OD
562
of
sample/ OD
562
of blank solution] ×100%
Superoxide anions scavenging ability (O
2
˙-
)
The method was performed as described by
Fried et al. (1996). First, 0.25 mL rice bran
fermentation solution and 1 mL mixture solution
(pH 7.4, 0.1 M phosphate buffer added with 100 µl
of 10 µM PMS, 50 µl of 78 µM NADH and 100 µ of
50µM NBT to 1 mL) were added to a sample bottle,
and then the sample bottle was placed in 25℃
thermostatic water bath for 10 minutes. Then, 0.25
mL of 1.2 units/mL xanthine oxidase was added to
the bottle, and the solution was left for reaction for
two minutes in the 25℃ thermostatic water bath.
OD
532
of the sample was measured by the UV- Vis
spectrophotometer. Next, xanthine oxidase was
replaced with 0.1 M Tris-HCl buffer (pH=7.4), and
the absorbance of the sample at 532 nm measured
was A
1
.
Next, sample was replaced by DMSO, and the
absorbance of the sample at 532 nm measured was
A
b
. Finally, the sample and xanthine oxidase were
replaced by DMSO and phosphate buffer solution,
respectively, and the absorbance of the sample at
532 nm measured was A
b
. This test was repeated for
three times. The O
2
˙-
scavenging rate is calculated as
follows:
O
2
˙-
scavenging rate = [ (A
b
A
0
) (A
t
A
1
)/(A
b
A
0
) ]×100
Melanin synthesis inhibition ability
The method was performed as described by
Lee et al. (1997). A mixture of 1 mL rice bran
fermentation solution, 0.9 mL of phosphate buffer
solution (pH = 6.8) and 1 mL of 0.03% tyrosine
aqueous solution was well mixed in a sample bottle,
and then the bottle was placed in 37℃ thermostatic
water bath for 10 minutes. Next, 0.1 mL of 350
units/mL tyrosinase was added to the solution, and
the well-mixed solution was reacted in the
thermostatic water bath for 25 minutes. The
absorbance of the solution at 475 nm measured by
the UV-Vis spectrophotometer was A
t
. Then, the
tyrosinase was replaced by phosphate buffer
solution, and the absorbance of the solution at 475
nm measured was A
1
. Next, the rice bran
fermentation solution was replaced by deionized
water, and the absorbance of the solution at 475 nm
measured was A
b
. Finally, the rice bran fermentation
solution and tyrosinase were replaced by distilled
water and phosphate buffer solution, respectively,
and the absorbance of the solution at 475 nm
measured was A
0
. This test was repeated for three
times. The O
2
˙-
removal rate is calculated as follows:
Dopachrome inhibition rate (%) = [(A
b
A
0
) (A
t
A
1
)/(A
b
A
0
)]×100
IC
50
(50% inhibition concentration) is the
concentration of rice bran fermentation solution that
inhibits 50% of dopachrome synthesis, and was
obtained by a linear regression curved constructed
based on the dopachrome inhibition rate under
different concentration of the rice bran fermentation
solution.
Cell survival assay
The method was performed as described by
Kazuho Abe et al. (1999). Cell survival assay is
usually performed using 3-(4,5-dimethylthiazol-2-
yl)-2,5-diphenyl- tetrazolium bromide (MTT).
Therefore, this assay is called MTT test or
Tetrazolium assay. MTT is a yellow water-soluble
substance, which can be metabolized by
dehydrogenase in mitochondria in cells. The activity
of dehydrogenase is positively correlated with
cellular respiration. Thus, the cell activity can be
measured following this principle.
When the tetrazolium ring of MTT is cut off
by dehydrogenase, the MTT is reduced to purple
crystal formazan (3-[4,5-dimethylthiazol-2-yl]-2,5-
diphenyl-formazan), accumulating in the cells.
Formazan is soluble in DMSO and its concentration
can be measured by a spectrophotometer at 570 nm.
The higher the cell survival rate is or the more the
cell number is, the more accumulated purple crystal
is.
Therefore, MTT test is often used to assess
the cell survival rate. Five milligrams of 3-(4,5-
dimethylthiazol-2-yl)-2,5-diph-enyl-tetrazolium
bromide (MTT) was dissolved in 1 mL sterile PBS
and filtered by a 0.45 µm membrane before it was
stored at 4°C. Mouse fibroblast 3T3 cells were
cultured in a 96-well plate (1
×
105 cells/0.1
mL/well). After 24 hours, the old culture medium
was aspirated and culture media of different
concentration were added to the plate. After 24
hours of incubation, the old culture media were
aspirated. The cells were rinsed with PBS twice and
100 µL MTT (0.5 mg/mL) was added to the cells.
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Then, the cells were incubated in a 37°C incubator
with 5% CO
2
for one hour. Finally, the old culture
medium was aspirated before 100 µL DMSO was
added to the culture, and then the culture left for 10
minutes. The absorbance of the culture was
measured by a spectrophotometer at 570nm.
Cell proliferation (%) = (O.D sample/O.D control)
×
100%
Whitening and moisturizing assay
(1) Instrument name: three-in-one skin analyzer
(SSC3);
(2) Brand: Courage-Khazaka Electronic Gmbh
(CK), Germany
(3) Test methods
1. The protocol number of the Human
Research Ethics Committee for this research:
201705ES002
2. Sampling: 2 mL of 20%, 15%, 10%, 5%,
1% rice bran fermentation solution each.
3. Test spots: forehead and cheek.
4. Test age/skin: 18 to 20 years old females.
5. Test environment: thermostatic indoor
temperature at 22℃.
6. Test area: the test areas were divided into
experimental area and control area. Right site was
experimental area (for cleansing mousse with rice
bran fermentation solution), and the left side was
control area (for cleansing mousse without rice bran
fermentation solution).
7. Application time: the whole face was
cleaned with clean water. After 30 minutes, the first
test was conduction. Cleansing mousses without and
with rice bran fermentation solution were applied to
the left side and right side of the face, respectively,
and rinsed off with water. The second test was
conducted after another 30 minutes.
Figure 2. Three-in-one skin analyzer
RESULTS AND DISCUSSION
Anti-oxidation ability of rice bran fermentation
solution
DPPH free radical scavenging ability
DPPH free radicals are stable free radicals
containing odd number of electrons. When they are
combined with other free radicals or reduced by
antioxidants, DPPH free radicals are scavenged
(DPPH +AH → DPPH-H + A ), and the color is
turned from purple to light yellow, which in turn
reduces the absorbance.
The lower the absorbance is, the stronger
the sample’s DPPH scavenging ability is and the
stronger the anti-oxidation ability is. DPPH
ethanol solution has very strong absorbance at 517
nm visible light.
Figure 3 shows the DPPH scavenging
ability of rice bran fermentation solution on DPPH
free radicals. The DPPH free radical scavenging
ability of rice bran fermentation solution increases
with the increase of the concentration of rice bran
fermentation solution. The DPPH free radical
scavenging ability of 10.0 mg/mL rice bran
fermentation solution was 23.9%, and that of 50.0
mg/mL and 100.0 mg/mL rice bran fermentation
solution was 37.4% and 64.6%, respectively.
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Figure 3. The free radical scavenging ability of rice bran fermentation solution
Fe
2+
chelating ability
In addition to the formation of hydroxyl
radicals (˙OH) by Fenton reaction, the ferrous ions
(Fe
2+
) in the body also reacts with lipid peroxides
(LOOH), resulting in oxidative lipid free radicals
(LO˙). Therefore, substrates with iron chelating
ability can also act as antioxidant synergists.
Therefore, if the rice bran fermentation solution has
iron chelating activity, it can act as an antioxidant.
Fe
2+
can form a complex with ferrozine. The
maximum absorbance of such complex is at 562 nm.
The lower the absorbance is, the stronger the
sample’s Fe
2+
chelating ability is. Figure 4 shows
the rice bran fermentation solution’s chelating
ability against Fe
2+
. Such ability increases with the
increase of the concentration of the rice bran
fermentation solution. When the concentration of
the rice bran fermentation solution was 100.0
mg/mL, the Fe
2+
chelating ability was equivalent to
79.0% of that of EDTA. However, further studies
are required to identify which component in the rice
bran fermentation solution is related to Fe
2+
chelating, like the chromatography.
Figure 4. Fe
2+
chelating ability of rice bran fermentation solution
Superoxide anion scavenging ability
In the process of in vivo metabolism, an
oxygen molecule forms a superoxide anion with an
electron through reduction reaction. The electron
transfer chain reaction taking place on the inner
mitochondrial membrane in the cytoplasm also
results in superoxide anion formation. These
processes give rise to O
2
˙-
free radicals, which cause
damage to human cells.
Therefore, O
2
˙-
scavenging substrates can act
as antioxidants to reduce oxidative damage. The
oxidation of xanthine by xanthine oxidase generates
O
2
˙-
, which reduces nitroblue tetrazolium in the
reaction reagent to formazan. The maximum
absorbance of formazan is at 532 nm. The lower the
OD
532
is, the better the sample’s scavenging ability
is. Figure 5 shows the O
2
˙-
scavenging ability of rice
bran fermentation solution, which increases with the
increase of the concentration of rice bran
fermentation solution. When the concentration of
rice bran fermentation solution was 10.0 mg/mL, the
O
2
˙-
scavenging ability of rice bran fermentation
solution was equivalent to 42.9% of that of BHT of
the same concentration.
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Figure 5. O
2
˙-
scavenging ability of rice bran fermentation solution
The ability of rice bran fermentation solution to
inhibit melanin synthesis
In the process of melanin synthesis, tyrosine
is turned into dopaquinone through the catalysis of
tyrosinase. Dopaquinone then forms melanin
through a series of reactions. Dopachrome is a more
stable intermediate in the process of melanin
synthesis, and its maximum absorbance is at 475
nm. The lower the OD
475
is, the better the sample’s
ability to inhibit melanin synthesis.
Figure 6 shows the ability of rice bran
fermentation solution to inhibit melanin synthesis.
Such ability increased with the increase of the
concentration of rice bran fermentation solution,
indicating a positive correlation. The IC
50
of the rice
bran fermentation solution was 9.23 mg/mL (IC
50
of
Arbutin was 0.52 mg/mL).
Cu
2+
is a cofactor of tyrosinase, which
catalyzes the oxidation reaction of melanin
synthesis. If the sample has metal ion chelating
ability, it can inhibit melanin synthesis. Based on
the results in the anti-oxidation test, the rice bran
fermentation solution was able to chelate metal
irons. Therefore, it was inferred that the ability of
rice bran fermentation solution to inhibit
dopachrome synthesis is related to its Cu
2+
chelating
ability.
Figure 6. The ability of rice bran fermentation solution to inhibit melanin synthesis
Cell survival assay of rice bran fermentation
solution
MTT is a yellow water-soluble substrate,
which can be reduced to blue-violet crystals by
dehydrogenase in mitochondria during cellular
respiration. The blue-violet crystals accumulated in
the cells can be dissolved by DMSO and its
absorbance can be measured at 540 nm. The higher
the cell survival rate is, the more the blue-violet
crystals are produced and the higher the OD
540
value
is.
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In this study, the rice bran fermentation
solution is tested with the cell survival assay. The
objective was to observe whether the rice bran
fermentation solution is toxic to the cells. Figure 7 is
the survival rate of 3T3 cells in the rice bran
fermentation solution of different concentration. The
results indicated that there was no obvious cytotoxic
effect on the cells as the concentration of the rice
bran fermentation solution was increased.
Figure 7. Cytotoxicity of the rice bran fermentation solution
Assessment of moisturizing effect of rice bran
fermentation solution
The rice bran fermentation solution was
diluted with distilled water, and then filtered and
centrifuged. A series of 20%, 15%, 10%, 5% and
1% dilution were applied to 20 subjects for the
assessment of the moisturizing effect of the rice
bran fermentation solution. The average values of
the 20 subjects are summarized in Table 2 and
Figure 8, and the moisturizing improvement rate is
illustrated in Table 3 and Figure 9.
Table 2. Moisturizing data of experimental group and control group of the rice bran fermentation solution
(average values of 20 subjects)
Concentration of
rice bran solution
Day 1 Day 8 Day 15 Day 23 Day 30
Control
Experimental
Control
Experimental
Control
Experimental
Control
Experimental
Control
Experimental
20% 68.6 67.3 70.3 69.5 63.5 74.8 59.0 81.6 58.0 83.7
15% 54.2 58.7 51.1 61.4 62.4 62.3 58.4 63.9 57.6 69.4
10% 57.7 59.3 57.2 61.7 55.2 61.9 58.4 62.8 58.6 63.1
5% 53.5 56.4 58.8 58.3 53.5 58.7 55.2 58.7 58.1 61.6
1% 55.6 56.5 57.4 58.8 57.8 58.9 59.8 60.1 59.5 60.7
Figure 8. Moisturizing effect of rice bran fermentation solution.
Moisturizing improvement rate =
×
100%
50
60
70
80
90
D1 D8 D15 D23 D30
20%
15%
10%
5%
1%
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Table 3. Moisturizing improvement rate of rice bran fermentation solution after 30 days
Figure 9. Moisturizing improvement rate of rice bran fermentation solution after 30 days
After 30 days of test on 20 females aged 18
to 20, the results showed that the higher the
concentration of the diluted rice bran fermentation
solution is, the better the moisturizing effect is.
Based on the experimental data, the 20% rice bran
fermentation solution had the best moisturizing
effect.
7. Whitening assessment of rice brand
fermentation solution
The rice bran fermentation solution was
diluted with distilled water, and then filtered and
centrifuged. A series of 20%, 15%, 10%, 5% and
1% dilution were applied to 20 subjects for the
assessment of the whitening effect of the rice bran
fermentation solution. The average values of the 20
subjects are summarized in Table 4 and Figure 10,
and the moisturizing improvement rate is illustrated
in Table 5 and Figure 11.
Table 4. Whitening data of experimental group and control group of the rice bran fermentation solution
(average values of 20 subjects)
Concentration
of rice bran
solution
Day 1 Day 8 Day 15 Day 23 Day 30
Contro l
Experimental
Contro l
Experimental
Contro l
Experimental
Contro l
Experimental
Contro l
Experimental
20% 58.6 59.4 59.0 60.1 58.3 60.1 58.1 61.2 56.4 61.6
15% 58.6 58.9 59.0 59.6 59.8 60.0 59.8 60.5 58.2 61.3
10% 56.9 57.8 57.6 58.0 58.9 59.5 57.0 60.7 58.1 60.2
5% 56.9 58.1 58.0 58.9 58.0 59.2 57.8 59.7 58.8 60.2
1% 55.7 56.0 55.0 56.0 56.4 57.2 55.1 57.8 58.9 59.1
Variable Value
Diluted solution 20% 15% 10% 5% 1%
Moisturizing
improvement rate 44.31% 20.48% 7.68% 6.02% 2.02%
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Figure10. Whitening effect of rice bran fermentation solution
Whitening improvement rate =
×
100%
Table 5. Whitening improvement rate of rice bran fermentation solution after 30 days
Variable Value
Diluted solution 20% 15% 10% 5% 1%
Whitening improvement rate 9.29% 5.36% 3.69% 2.43% 0.35%
Figure 11. Whitening improvement rate of rice bran fermentation solution after 30 days
After 30 days of test on 20 females aged 18
to 20, the results showed that the higher the
concentration of the diluted rice bran fermentation
solution is, the better the whitening effect is. Based
on the experimental data, the 20% rice bran
fermentation solution had the best moisturizing
effect.
According to the results of other studies, the
whitening improvement rate of 7.8% sake lees was
3.24%; and that of 8.43% beer lees and 3.16% rice
wine lees was 2.26% and 1.33%, respectively.
Based on our experimental results above, when the
concentration of the rice bran fermentation solution
was between 5% and 10%, the whitening
improvement rate was between 2.43% and 3.69%,
which was comparable to other lees. Moreover, the
rice bran fermentation solution is alcohol-free, and
thus it does not irritate skin. In addition to
whitening, the effects of moisturizing, anti-
oxidation, melanin synthesis inhibition were proved
by experiments and usage. As a result, the rice bran
fermentation solution can be added to cosmetics
formula as a natural raw material of skin care
products. The use of rice bran to obtain the
fermentation solution is also an environmentally
correct alternative, since it reduces its disposal in
nature.
40
50
60
70
D1 D8 D15 D23 D30
20%
15%
10%
5%
1%
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RESUMO:
Este estudo tem como objetivo desenvolver produtos de cuidados com a pele baseados em farelo de
arroz com hidratação, branqueamento e efeitos antiarrugas semelhantes à Pitera (um subproduto natural da fermentação de
sauces), mas sem irritação com álcool para a pele sensível. Para alcançar esse objetivo, o farelo do arroz indica orgânico
foi fermentado por bactérias do ácido lático em um ambiente seguro e livre de poluição.
Em termos de antioxidação, a capacidade de eliminação radical de DPPH.free de 100,0 mg / mL de solução de
fermentação de farelo foi de 71,4% da vitamina C da mesma concentração; E sua capacidade de quelação Fe2 + foi de
79,0% da EDTA da mesma concentração. Além disso, a capacidade de eliminação de aniões superóxido de 10,0 mg / mL
de solução de fermentação de farelo era equivalente a 42,9% da BHT de concentração similar. Com relação à inibição da
síntese de melanina, a capacidade da solução de fermentação do farelo de inibir a síntese do dopachrome, o intermediário
da melanina, correlacionou-se positivamente com sua concentração, ou seja, quanto maior a concentração da solução de
fermentação do farelo, melhor a capacidade de inibição estava. A solução de IC50 de fermentação de farelo foi de 9,23 mg
/ mL enquanto que, para comparação, a arbutina era de 0,52 mg / mL. Além disso, de acordo com o ensaio de
sobrevivência celular, nenhum efeito citotóxico óbvio foi encontrado com o aumento da concentração da solução de
fermentação de farelo. Quanto à avaliação do branqueamento, a taxa de branqueamento foi de 9,29% na diluição de 20%,
5,36% na diluição de 15%, 3,69% na diluição de 10%, 2,43% na diluição de 5%, 0,35% na diluição de 1% em um teste de
30 dias . Na avaliação hidratante, a taxa de melhora hidratante foi de 44,31% em 20% de diluição, 20,48% em diluição de
15%, 7,68% em diluição de 10%, 6,02% em diluição de 5% e 2,02% em diluição a 1%.
Com base nos resultados experimentais, a solução de fermentação de farelo de arroz sem álcool não só não causou
irritação, mas também teve anti-envelhecimento, inibição da síntese de melanina, branqueamento e efeitos hidratantes.
Portanto, é aconselhável adicionar solução de fermentação de farelo de arroz para mousse de limpeza, gel de banho, soro e
essência para transformar o farelo do composto de resíduos agrícolas (berço a túmulo) em uma matéria-prima natural
(berço para berço) da indústria de cosméticos, criando Novo valor do farelo de arroz.
PALAVRAS-CHAVE
: Brilho de arroz. Bactérias de ácido lático. Fermentação sem álcool. Antioxidação.
Anti-envelhecimento. Branqueamento. Cosméticos.
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