Anti-Inflammation and Anti-Melanogenic Effects of Maca Root Extracts Fermented Using Lactobacillus Strains

Author: mycolabadmin
3/24/2023
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Summary

Researchers studied maca root, an Andes plant traditionally used for health benefits, by fermenting it with beneficial bacteria (Lactobacillus strains). They tested whether fermented maca could reduce skin inflammation and prevent excessive skin darkening. The fermented version worked significantly better than regular maca at both reducing inflammation markers and inhibiting melanin production in skin cells, suggesting it could be a valuable ingredient in cosmetic products designed to brighten skin and reduce irritation.

Background

Maca (Lepidium meyenii) is a biennial herb native to the Andes with well-known antioxidant and immunomodulatory properties. Postbiotics, non-viable bioactive compounds from bacterial fermentation, have shown potential for cosmetic applications with improved stability and safety compared to probiotics. Fermented plant extracts have demonstrated enhanced antioxidant, anti-inflammatory, and anti-melanogenic effects compared to non-fermented counterparts.

Objective

To investigate the antioxidant, anti-inflammatory, and anti-melanogenic effects of maca root extracts fermented using Lactobacillus strains as potential cosmeceutical ingredients. The study aimed to compare the efficacy of fermented versus non-fermented maca extracts in suppressing inflammatory mediators and melanin synthesis.

Results

Fermented maca extracts showed significantly lower NO production than non-fermented extracts at 5% and 10% concentrations, demonstrating superior anti-inflammatory effects. Fermented extracts exhibited greater tyrosinase inhibition (39-87% depending on strain) compared to non-fermented extracts (25-47%). Both intracellular and extracellular melanin content were reduced more effectively by fermented extracts, with suppressed mRNA expression of MITF, tyrosinase, and TRP-2 genes. Total phenolic content remained unchanged between fermented and non-fermented extracts.

Conclusion

Fermented maca root extracts using Lactobacillus strains demonstrate superior anti-inflammatory and anti-melanogenic effects compared to non-fermented extracts, making them promising candidates for cosmeceutical applications. The fermentation process appears to modify bioactive components beyond phenolic compounds, enhancing skin-whitening and anti-inflammatory properties. Further studies are needed to identify specific component changes during fermentation and conduct clinical efficacy trials.

Published in:Antioxidants (Basel),
Study Type:In vitro Experimental Study,
Source: PMID: 37107174