대한화장품학회지 (Journal of the Society of Cosmetic Scientists of Korea)

  • 제51권1호
  • /
  • Pages.1-9
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  • 2025
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  • 1226-2587(pISSN)
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  • 2288-9507(eISSN)
대한화장품학회 (Society of Cosmetic Scientists of Korea)
권호 표지
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Lactobacillus pentosus 이 생산하는 엑소폴리사카라이드의 화장품 산업에서의 응용

Application of Exopolysaccharides Produced by Lactobacillus pentosus in the Cosmetics Industry

  • 김윤석 (주식회사 지앤비바이오) ;
  • 김나연 (주식회사 지앤비바이오) ;
  • 강다연 (주식회사 지앤비바이오) ;
  • 김승진 (주식회사 지앤비바이오) ;
  • 김재영 (주식회사 지앤비바이오)
  • 투고 : 2024.11.29
  • 심사 : 2025.03.04
  • 발행 : 2025.03.30
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초록

본 연구에서는 Lactobacillus pentosus의 exopolysaccharide (EPS)를 항여드름 효능을 가진 화장품 소재로 제안하기 위해 수행되었다. 생막걸리에서 bromophenol blue와 MRS 배지를 이용해 뮤코이드 콜로니를 형성하는 균주를 선별하였으며, 유전자 분석을 통해 L. pentosus임을 확인하였다. 선정된 균주는 최적 생장 조건에서 배양한 뒤, 환경적 스트레스 배지에서 EPS를 생산하였다. HPAEC 분석 결과, EPS는 fucose, rhamnose, arabinose, galactose, glucose, mannose, fructose 등으로 구성된 것으로 나타났다. FRAP를 통한 항산화 효능확인 결과 50 mg/mL농도에서 174.13 ± 64.69 mM 나타났다. LPS 유도로 NO 억제하는 항염증 효능은 IC50 349.98 ± 9.79 ㎍/mL로 나타 내였다. Cutibacterium acnes에 대해 13.2 mm clear zone을 보였다. 본 연구는 L. pentosus의 EPS를 화장품 소재로 활용할 수 있는 가능성을 제시하며, 향후 발효 조건 최적화 및 추가 연구를 위한 기초 자료로 활용될 수 있다.

This study aimed to propose the exopolysaccharide (EPS) produced by Lactobacillus pentosus as a cosmetic material with anti-acne efficacy. Strains forming a mucoid colony was selected from raw makgeolli using bromophenol blue and MRS medium, and it was confirmed to be L. pentosus through genetic analysis. The selected strain was cultured under optimal growth conditions and then produced EPS in an environmental stress medium. The HPAEC analysis results showed that EPS was composed of fucose, rhamnose, arabinose, galactose, glucose, mannose, and fructose. EPS showed antioxidant efficacy through FRAP of 174.13 ± 64.69 mM at a concentration of 50 mg/mL. LPS-induced NO showed anti-inflammatory efficacy with EPS IC50 349.98 ± 9.79 ㎍/mL. It showed a 13.2 mm clear zone against Cutibacterium acnes. This study suggests the possibility of utilizing EPS of L. pentosus as a cosmetic material, and can be used as basic data for optimizing fermentation conditions and further research in the future.

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