Evaluation of Fermented Extracts of Aloe vera Processing Byproducts as Potential Functional Ingredients

Seong-Hun Lee,Chang-Ho Eun,In-Jung Kim,Jin-Hong Baek,Yong-Seong Kwon

doi:10.3390/fermentation7040269

Abstract

Aloe is widely used as a cosmetic and medicinal plant. Numerous studies have reported that aloe gel extract has antioxidant, anticancer, antidiabetic, immunity, and skin antiaging properties. However, few studies have investigated the properties of fermentation products of aloe processing byproducts. Aloe stalks and leaves remain as byproducts after the aloe beverage manufacturing process. This study evaluated whether fermentation products of blender and press extracts of aloe processing byproducts (BF and PF, respectively) that remain after beverage manufacturing were useful as functional biomaterial by investigating their effects on adipocyte differentiation, hyaluronic acid (HA) production, tyrosinase activity, and antioxidant activity. Co-fermentation of G. xylinus and S. cerevisiae was conducted for fermentation of aloe processing byproducts. The BF and PF products did not induce observable cytotoxicity effects. However, BF and PF products did inhibit a 3T3-L1 adipocyte differentiation compared with control, with the BF product displaying greater inhibition of 3T3-L1 adipocyte differentiation than the PF product. HA production increased in HaCaT cell cultures as the concentration of the MF product increased, as compared with the untreated control. The levels of tyrosinase inhibition, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, and superoxide dismutase (SOD)-like activity also depended on the MF product concentration. This study indicates that the fermented products of aloe processing byproducts have biological potential for applications in the manufacturing of cosmetics, pharmaceuticals, and beverages. These laboratory bench results provide the foundation for future studies of scaling and practical applications at the industrial level.

Highlights

Aloe vera (Aloe barbadensis Mill.) is a perennial herb belonging to the Aloineae tribe of the Liliaceae family and is primarily cultivated in the tropics [1,2,3]
With the aim of making and evaluating beverage and mask pack prototypes, this study investigated the effects of the fermented products of Aloe vera processing byproducts, such as stalks and leaves, remaining after beverage manufacturing on the inhibition of adipocyte differentiation, moisturizing, whitening, and antioxidant activity
The results of this study suggest that the aloe processing byproduct can be successfully fermented by a combination of G. xylinus and S. cerevisiae, and the fermented product of a blender extract of the aloe processing byproduct contains compounds that can be used for antiobesity, hyaluronic acid (HA) production, antityrosinase, and antioxidant applications

Summary

Introduction

Aloe vera (Aloe barbadensis Mill.) is a perennial herb belonging to the Aloineae tribe of the Liliaceae family and is primarily cultivated in the tropics [1,2,3]. More than 400 species are known worldwide, but currently, only 6–7 species are used for food and medicinal purposes. Aloe vera and Avore sense are the primary species cultivated in Korea. Aloe vera leaves consist of more than 90% water, can be divided into a green peel on the outside and a gel on the inside, and contain approximately 300 metabolites, including polysaccharides, vitamins, fatty acids, amino acids, selenium, calcium, and anthraquinone. Aloe has long been used as a medicinal plant because of its beneficial effects on gastric ulcers, skin irritation, burns, cancers, immune activity, and skin diseases [4,5,6,7,8,9]. The use of aloe products in functional foods is expanding, including immune-boosting foods and health

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Results

Conclusion