Abstract
Kombucha, also known as the Manchurian mushroom, is a symbiotic culture of bacteria and yeast, the so-called SCOBY. This paper presents a comprehensive evaluation of the ferments obtained from green coffee beans after different fermentation times with kombucha. Results for the ferments were compared to the green coffee extract that was not fermented. In this study, the antioxidant potential of obtained ferments was analyzed by assessing the scavenging of external and intracellular free radicals and the assessment of superoxide dismutase activity. Cytotoxicity of ferments on keratinocyte and fibroblast cell lines was assessed as well as anti-aging properties by determining their ability to inhibit the activity of collagenase and elastase enzymes. In addition, the composition of the obtained ferments and the extract was determined, as well as their influence on skin hydration and transepidermal water loss (TEWL) after application of samples on the skin. It has been shown that the fermentation time has a positive effect on the content of bioactive compounds and antioxidant properties. The highest values were recorded for the tested samples after 28 days of fermentation. After 14 days of the fermentation process, it was observed that the analyzed ferments were characterized by low cytotoxicity to keratinocytes and fibroblasts. On the other hand, the short fermentation time of 7 days had a negative effect on the properties of the analyzed ferments. The obtained results indicate that both green coffee extracts and ferments can be an innovative ingredient of cosmetic products.
Highlights
Scientists around the world are looking for new compounds of natural origin that show a beneficial effect on human health
Polyphenols and flavonoids are the basic active ingredients of plant extracts. They are responsible for their antioxidant activity by neutralizing free radicals that may generate oxidative stress
Green coffee contains a high concentration of caffeine derivatives, which can range from 1% to 5% [18,19]
Summary
Scientists around the world are looking for new compounds of natural origin that show a beneficial effect on human health. Due to the fact that it has been known for a long time that various biochemical transformations of plant raw materials can increase their health value, various methods of obtaining new Molecules 2020, 25, 5394 ; doi:10.3390/molecules25225394 www.mdpi.com/journal/molecules. Fermentation is one of the methods of processing plant raw materials, causing many changes that lead to obtaining valuable bioproducts with high nutritional value. Fermentation is a bioprocess widely used for the production of biologically active compounds, primarily in the food industry, but recently, it is increasingly used in cosmetics to improve the quality of active phytochemicals and to facilitate the absorption of these substances by the human system [2]. Extracts obtained during food and beverages’ fermentation are a rich source of various compounds with antioxidant properties, vitamins, minerals, proteins, as well as fibers and probiotics, the interest in this type of bioproducts is constantly increasing. Interest in ferments in the design of cosmetic formulation is increasing due to their documented ability to inhibit matrix metalloproteinases, stimulate collagen production, enhance skin hydration, which is important in skin aging processes, and to inhibit tyrosinase activity, which protects against formation of various hyperpigmentation changes [2,3,4,5,6]
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