The cosmetic and pharmaceutical industries are increasingly seeking natural, sustainable, and effective ingredients for skincare products. Plant-derived substances, particularly those with antioxidant, anti-inflammatory, and antibacterial properties, play a crucial role in maintaining skin health and combating various skin conditions. The Apiaceae family, including celery (Apium graveolens), carrot (Daucus carota), and parsley (Petroselinum crispum), are known for their bioactive compounds. To enhance the bioavailability and activity of these compounds, fermentation with kombucha, a symbiotic culture of bacteria and yeast (SCOBY), has emerged as a promising approach, as it yields bioactive metabolites with enhanced properties. This study explores the potential of kombucha-fermented Apiaceae extracts as a source of active substances for skincare, evaluating their phytochemical profiles, antioxidant, anti-inflammatory, antibacterial, and cytotoxic effects.
Methods
•Roots of A. graveolens, D. carota, and P. crispum were extracted using distilled water.
•The extracts were then fermented with kombucha at a 10% concentration for 10 and 20 days (F10 and F20, respectively).
•The biologically active compounds were identified using UHPL.
•Antioxidant activity was assessed using ABTS and DPPH assays, and intracellular ROS levels were measured in skin cells.
•Cytotoxicity was evaluated using Alamar Blue (AB) and Neutral Red (NR) tests on keratinocytes (HaCaTs) and fibroblasts (HDFs).
•Anti-inflammatory activity was determined by measuring the levels of interleukins 1β, 6, and 10 using ELISA.
•Antibacterial activity was assessed using the disk diffusion method and minimum inhibitory concentrations (MIC) against several bacterial strains were determined.
Key Points by Section
•HPLC Analysis:
◦Water extracts showed few peaks, with Apiin identified as the predominant polyphenolic constituent in parsley and celery roots.
◦Fermentation significantly changed the phenolic profile, with gallic acid derivatives being the predominant constituents in fermented extracts.
◦Other compounds identified in fermented extracts included (epi)catechin derivatives, kaempferol derivatives, quercetin derivatives, chlorogenic acids and apigenin.
◦The quantity of metabolites varied depending on the plant material and fermentation time.
•Assessment of Antioxidant Activity:
◦Fermented extracts exhibited stronger antioxidant activity compared to unfermented extracts, with a clear relationship between concentration and ROS scavenging efficiency.
◦Carrot ferments (F20) showed the highest antioxidant activity in ABTS and DPPH assays.
◦The higher antioxidant activity of ferments may be attributed to the increased bioavailability of antioxidant compounds such as gallic acid, catechin, epicatechin and chlorogenic acid.
◦Both extracts and ferments reduced intracellular levels of reactive oxygen species in fibroblasts and keratinocytes.
◦Carrot extracts showed the greatest potential to reduce the level of reactive oxygen species for both cell lines.
•Cytotoxicity Assessment:
◦Optimal concentrations varied depending on the plant and fermentation level.
◦High concentrations (5.0%) combined with long fermentation times (F20) showed a cytotoxic effect.
◦A. graveolens and P. crispum showed the highest values in HaCaT line with the AB test8.
•Assessment of Anti-Inflammatory Activity:
◦All tested samples reduced the levels of interleukins 1β, 6, and 10.
◦The most pronounced anti-inflammatory effect was observed for carrot and parsley extracts.
•Assessment of Antibacterial Activity:
◦All analyzed plants showed antibacterial activity dependent on the applied concentration.
◦Ferments were characterized by significantly stronger activity compared to the extracts.
◦D. carota extracts and ferments exhibited the strongest antibacterial properties, with MIC values ranging from 50–400 µg/mL.
◦The antibacterial activity is correlated to the content of compounds such as gallic acid, gallocatechin, epigallocatechin, epicatechin, catechin and chlorogenic acid.
This research highlights the potential of Apiaceae bioferments, particularly those from D. carota, as valuable sources of bioactive compounds for cosmetic applications. The study demonstrates that fermentation with kombucha enhances the antioxidant, anti-inflammatory, and antibacterial properties of plant extracts while maintaining low cytotoxicity at appropriate concentrations. The novelty of this work lies in its comprehensive assessment of kombucha-fermented Apiaceae roots and the identification of specific bioactive compounds responsible for their enhanced biological activities. Future research should focus on extended toxicological analysis and standardization of the fermentation process to ensure the safety and reproducibility of these bioferments for cosmetic and pharmaceutical use. The findings suggest a promising avenue for developing natural preservatives and active ingredients for skincare products, potentially reducing the reliance on synthetic compounds.
Link to the study: https://www.mdpi.com/1420-3049/30/5/983
