Abstract
Skin aging is related to genetic and environmental factors (e.g ., gene mutation and UV radiation re- spectively). To develop a new anti-wrinkle cosmetic or function al food by using Korean rice wine cake, we examined the effects of Korean rice wine cake, a brewery byp roduct, on antioxidant effect, collagen synthesis and expression of MMP-1. Interestingly, we found that Korean rice wine cake has the ability to promote scavenging activity of DPPH radical. We also found that the cell proliferation and synthesis of collagen in HS27 cells was increased by Korean rice wine cake in a concentration-dependent manner. However, elastase inhibitory activity was not changed. In addit ion, the expression of MMP-1 was in- hibited by Korean rice wine cake in a concentration-dependent m anner. All these results suggest that Korean rice wine cake can be effectively used for the prevention of wrinkles in human skin.
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