Page 36 - IMO-2-1
P. 36

Innovative Medicines & Omics                                                 Fermentation in dermatology



            the skin. 88 L . rhamnosus  is a probiotic known to enhance   Author contributions
            the intestinal barrier’s performance and is anticipated to
            be used in cosmetics.  Research has indicated that topical   Conceptualization: Rawan Atef Essmat, Radwa Abdallnasser
                             89
            application of L. rhamnosus lysate to a human epidermal   Writing-original draft: Rawan Atef Essmat, Nour Altalla
            model for 16 days increased the expression of skin barrier   Writing-review & editing: Radwa Abdallnasser
            proteins and promoted SC formation, which may have   Ethics approval and consent to participate
            beneficial effects in preserving skin barrier function.
                                                         90
            Although more investigation is necessary, these results imply   Not applicable.
            that topical probiotics could have potential applications in   Consent for publication
            skincare products. In addition, L. rhamnosus showed a high
            inhibition of tyrosinase and melanin synthesis and increased   Not applicable.
            collagen production when co-cultured with L. paracasei.
                                                         91
            Besides  the  mentioned  microorganisms  and  metabolites,   Availability of data
            there are many other examples of microorganism-derived   Not applicable.
            metabolites affecting the skin, as shown in Table 3.
                                                               References
            4. Conclusion
                                                               1.   Zofia NŁ, Aleksandra Z, Tomasz B, et al. Effect of fermentation
            FPEs are superior among the reviewed skincare         time on antioxidant and anti-ageing properties of green
            ingredients, due to their increased biological activity and   coffee kombucha ferments. Molecules. 2020;25(22):5394.
            varied benefits. In these extracts, fermentation enhances      doi: 10.3390/molecules25225394
            anti-inflammatory,  antibacterial,  and  antioxidant  2.   Ramadhania ZM, Yang DU, Moektiwardojo M,  et al.
            properties, and accelerates wound-healing processes,   Enhanced anti-skin aging effects of fermented black ginseng
            making these fermented extracts more potent than their   (Panax ginseng  CA  Meyer)  by  Aspergillus niger  KHNT-1.
            non-fermented  counterparts.  For example, fermented   Appl Sci. 2022;13(1):550.
            P.  ginseng  is remarkably effective in anti-aging and      doi: 10.3390/app13010550
            skin whitening, while fermented  M. denudata and rice
            bran  have significant antioxidant and skin-brightening   3.  Corbu  VM,  Gheorghe-Barbu  I,  Dumbrava  AS,
            properties. Fermentation enhances the bioavailability of   Vrâncianu CO. Current insights in fungal importance-a
            bioactive phytochemicals toward better skin hydration,   comprehensive review. Microorganisms. 2023;11:1384.
            collagen synthesis, and barrier function. The integration of      doi: 10.3390/microorganisms11061384
            microorganisms and their metabolites in skincare products   4.   Ragusa I, Nardone GN, Zanatta S, Bertin W, Amadio E.
            highlights the tendency of industry productions to shift   Spirulina for skin care: A  bright blue future.  Cosmetics.
            toward more advanced natural solutions. Probiotic strains,   2021;8:7.
            including N. eutropha, E. faecalis, and V. filiformis, impart      doi: 10.3390/cosmetics8010007
            beneficial properties such as skin texture improvement,
            anti-inflammation, and barrier support. Fermented acids,   5.   Liu Z, Liu X, Ma Z, Guan T. Phytosterols in rice bran and
            vitamins, and amino acids enhance the functionality of   their health benefits. Front Nutr. 2023;10:1287405.
            ingredients, thereby increasing hydration, skin lightening,      doi: 10.3389/fnut.2023.1287405
            and exfoliation. These advancements within fermentation   6.   Sourabh A, Rai AK, Chauhan A,  et al. Health related
            technology would enable the development of innovative   issues and indigenous fermented products. In:  Indigenous
            skincare products, offering better and more sustainable   fermented foods of South Asia. Vol. 7. United States: CRC
            solutions for achieving healthier, brighter skin.     Press; 2015. p. 309.
                                                               7.   Hrubša M, Siatka T, Nejmanová I, et al. Biological properties
            Acknowledgments                                       of vitamins of the B-complex, part 1: Vitamins B , B , B , and
                                                                                                     1
                                                                                                         3
                                                                                                       2
            None.                                                 B . Nutrients. 2022;14(3):484.
                                                                    5
                                                                  doi: 10.3390/nu14030484
            Funding
                                                               8.   Stavrakidis  KKS.  Probiotics: Benefits on Skin Health and
            None.                                                 Therapeutical Potential. Doctoral dissertation, University of
                                                                  Rijeka; 2024.
            Conflict of interest
                                                               9.   Zhao YS, Eweys AS, Zhang JY, et al. Fermentation affects the
            The authors declare they have no competing interests.  antioxidant  activity of plant-based food material through

            Volume 2 Issue 1 (2025)                         30                               doi: 10.36922/imo.5020
   31   32   33   34   35   36   37   38   39   40   41