ARTICLE

Volume 2,Issue 1

Fall 2025

Cite this article
2
Download
7
Citations
25
Views
25 March 2025

化妆品用特色植物资源的生物发酵研究与应用

敏 蒋1 劲松 史1 峰 李2 秀玉 姜2 博 彭2 恒 李1
Show Less
1 1. 江南大学生命科学与健康工程学院, 1. 江南大学生命科学与健康工程学院
2 2. 安利(中国)植物研发中心有限公司, 2. 安利(中国)植物研发中心有限公司
CDCST 2025 , 2(1), 79–85; https://doi.org/10.61369/CDCST.10461
© 2025 by the Author. Licensee Art and Design, USA. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution -Noncommercial 4.0 International License (CC BY-NC 4.0) ( https://creativecommons.org/licenses/by-nc/4.0/ )
Abstract

发酵型特色植物资源新型化妆品原料是指利用微生物发酵工艺,提升植物中有效成分的含量或产生新的生物活性物质。这一领域不仅具有巨大的发展潜力和市场前景,但也面临着一系列挑战。本文将从微生物学的角度出发,概述化妆品领域常见的植物发酵微生物及其发酵技术,并深入探讨植物发酵提质增效的原理,旨在为相关领域的研究者提供参考和启示。

Keywords
特色植物资源
发酵
化妆品
References

[1] 李洋,黄丹,杨安全,等.植物提取物生物发酵及其产物在化妆品中的应用[J]. 林业工程学报,2024, 9(5):1-12.
[2] VN Veettil and AV Chitra. Optimization of bacteriocin production by Lactobacillus plantarum using response surface methodology[J]. Cellular and Molecular Biology, 2022, 68(6):105-110.
[3] 孙婷,陈世贤,刘伟贤,等.乳酸菌代谢产物研究进展[C].2017 中国乳制品工业协会第二十三次年会论文集.2017:128-131.
[4] 赵婧,高永娇,孙靖辰,等.乳酸菌胞外多糖的研究进展[J].黑龙江八一农垦大学学报,2023, 35(5): 51-56,105.
[5] 刘士伟,刘胜楠,米倩雯,等.植物乳杆菌发酵人参中活性成分改变及抗氧化作用[J]. 食品科学,2023, 44(20):252-259.
[6] AS Eweys, YS Zhao and OM Darwesh. Improving the antioxidant and anticancer potential of Cinnamomum cassiavia fermentation with Lactobacillus plantarum[J]. Biotechnology Reports, 2022,
36:e00768.
[7] MQ Pei, ZF Zhao, S Chen, et al.Physicochemical properties and volatile components of pea flour fermentedby Lactobacillus rhamnosus L08 [J]. Food Bioscience, 2022, 46:101590.
[8] 杨福廷.脂肽类生物表面活性剂研究进展[J]. 精细化工,2006,23(2):121-125.
[9] 滕迎弟,王晨曦,陈一凡,等.双歧杆菌的有益代谢物生成途径及其健康作用和应用[J]. 食品科学,2024, 45(19): 287-295.
[10] 银佳,冯立科,杨爱君,等.产B族维生素微生物研究进展[J]. 中国乳业,2023(10): 105-115.
[11] C Chen, HL Li, YP Zhu, et al. Effect of fermentation with single and co-culture of lactic acid bacteria onChinese Elaeagnus angustifolia juice: Evaluation of bioactive compoundsand volatile profiles[J]. Food Bioscience, 2024,61:104986.
[12] 刘青,刘波,徐欣欣,等.微生物表面活性素合成调控和高效生产研究进展[J]. 中国农业科技导报,2023, 25(4):23-31.
[13] 任文义,程雨辰,何金童,等.地衣芽孢杆菌的生物学功能及其作为青贮饲料添加剂的应用潜力[J]. 动物营养学报,2023,35(10):6269-6276.
[14] 丁海涛,李顺鹏,沈标,等.拟除虫菊酯类农药残留降解菌的筛选及其生理特性研究[J]. 土壤学报,2003,40(1):123-129.
[15] 陈来成,陈冬杰,邹洁,等.金线莲发酵液的抗氧化和美白功效研究[J]. 日用化学工业(中英文), 2024, 54(6): 656-662.
[16] 梅建凤,金航,李靓,等.生物转化法提高积雪草中积雪草酸的质量分数[J]. 浙江工业大学学报,2015, 43(5):573-577.
[17] 周晶,桂雨豪,龚盛昭.茶籽壳发酵物的抗氧化活性及其对细胞内氧化损伤抑制作用[J]. 林产化学与工业,2019, 39(4):105-112.
[18] W Miao, N Li and JL Wu, et al. Food-polysaccharide utilization via in vitro fermentation: microbiota, structure, and function[J]. Current Opinion in Food Science,2022,48:100911.
[19] 梁锦云,温林凤,李俊,等.酱油中米曲霉酶系组成及其应用的研究进展[J]. 中国食品添加剂,2024, 35(03):289-295.
[20] BM Ting, YZ Jiang, RJ Liu, et al. Positive effects of extracellular polysaccharides from Paecilomyces hepiali onimmune-enhancing properties by regulating gut microbiota incyclophosphamide-induced mice[J]. International Journal of Biological Macromolecules, 2024,274:133390.
[21] A Dan, YJ Hu, RY Chen, et al. Advances in research on chemical constituents and pharmacological effects of Paecilomyces hepiali [J].Food Science and Human Wellness, 2021, 10: 401-407.
[22] 郑爽.松茸液体发酵产物的美白作用的研究[D]. 吉林农业大学,2014.
[23] 赵爽,刘宇,许峰,等.姬松茸4个品种菌丝体的生物酶活性测定[J]. 中国食用菌,2010, 29(3):32-33.
[24] 李保珍,刘琪,王鑫,等.沼泽红假单胞菌发酵提高黄芪甲苷含量的条件优化[J]. 山西农业大学学报(自然科学版), 2022,42(2): 89-95.
[25] 崔欣悦,凌空,周明,等.乳酸菌发酵柑橘皮的工艺研究及优化[J]. 食品研究与开发,2019, 40(8): 126-133.
[26] 张月,赵崇杰,韩先磊,等.发酵桔梗活性成分分析及抗氧化能力研究[J]. 中国现代中药,2022, 24(11): 2101-2108.
[27] 杜叶,邓梦雨,刘日慧,等.植物中药资源非药用部位在化妆品中的应用[J/OL]. 环境与健康杂志,2024,1-4
[28] 吴建新,赵鸿萍,廖俊,等.中国药科大学发布特色植物资源化妆品大数据趋势分析报告[J]. 中国化妆品,2021, (12):72-78.
[29] LY Wei, YM Li, ZN Hao, et al. Fermentation improves antioxidant capacity and γ-aminobutyric acid content of Ganmai Dazao Decoction by lactic acid bacteria[J]. Frontiers in Miocrobiology, 2023, 14:1274353.
[30] WN Tian, LW Dai, SM Lu, et al. Effect of Bacillus sp. DU-106 fermentation on Dendrobium officinale polysaccharide: Structure and immunoregulatory activities[J].International Journal of Biological Macromolecules, 2019, 135:1034-1042.
[31] LH Chen, ZH Wang, YY M, et al. Effect of solid-state cofermentation on the structural characteristics and bioactivities of polysaccharides in the medicinal residues of Gastrodia Ganoderma[J].
Food Bioscience, 2024, 61:104945.
[32] HS Lin, YN Cheng, LX Liang, et al. Effects of the Lactobacillus fermentation on Dendrobium officinale polysaccharide: Structural, physicochemical properties and in vitro bioactivities[J].Food
Bioscience, 2024, 61:105003.
[33] HS Shi, YL Zhao, WM Wang, et al. The potential of lactic acid bacteria in fermented herbs-derived food products[J]. The potential of lactic acid bacteria in fermented herbs-derived food products, 2024,61:104714.
[34] ZC Wang, Y Zheng, XY Zhou, et al. Effect of Lactobacillus fermentation on the structural feature, physicochemical property, and bioactivity of plant and fungal polysaccharides: A review[J].Trends in Food Science & Technology, 2024, 148:104492.
[35] 林登蕃,郑志豪,周映君,等.植物基食品中多酚的生物转化及生物活性研究进展[J]. 食品科学,2024, 45(14): 319-327.
[36] YZ Zhang, J Zhang, JW Yan, et al. Application of fermented Chinese herbal medicines in food and medicine field: From an antioxidant perspective[J].Trends in Food Science& Technology, 2024,
148:104410.
[37] W Miao, N Li and JL Wu, et al. Food-polysaccharide utilization via in vitro fermentation: microbiota, structure, and function[J]. Current Opinion in Food Science, 2022, 48:100911.
[38] 熊洁,杨丹,孟宏,等.阿魏酸皮肤生理作用及其化妆品包载技术研究进展[J]. 日用化学工业(中英文), 2023, 53(9):1073-1079.
[39]李和伟.药物制剂技术在化妆品中的应用[J]. 中国化妆品,2023, (03):78-81.
[40] YQ Xu,YQ Tang,T Liu, et al.Optimization of Rare Ginsenosides and Antioxidant Activity Quality of Ginseng Jiaosu Based on Probiotic Strains and Fermentation Technology[J].Journal of Food Quality, 2023.
[41] 李雅静,沈洪云,兰梦,等.人参对光损伤皮肤的保护作用及研究现状[J]. 人参研究,2024, 36(02):56-59.
[42] 李志慧.高效脱除银杏酸菌株的筛选鉴定及机理探究[D]. 淮阴工学院,2023.
[43] 张红菱,程琳,王海燕,等.应用DPRA替代方法评价3 种香豆素类化合物的皮肤致敏性[J]. 日用化学工业(中英文), 2024,54(2):156-160
[44] YC Gu,T Li, CF Yin, et al. Elucidation of the coumarin degradation by Pseudomonas sp. strain NyZ480[J]. Journal of Hazardous Materials, 2023, 457:131802.

Share
Back to top