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By-product of Korean liquor fermented by Saccharomyces cerevisiae exhibits skin whitening activity

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Abstract

Herein, the skin whitening effect of the fermentation residue of Saccharomyces cerevisiae was investigated. The fermentation residue showed radical scavenging activity and attenuated tyrosinase activity. Furthermore, the fermentation residue of S. cerevisiae significantly suppressed melanin generation in B16F10 cells. Interestingly, the sample-containing formulation exhibited increased skin whitening activity compared with that by the control formulation in a clinical study. Notably, the endogenous tyrosinase expression was not altered by the fermentation residue of S. cerevisiae; however, the enzymatic activity of tyrosinase was inhibited. Furthermore, the sample did not change TRP1 and TRP2 expression in B16F10 cells. Thus, the fermentation residue of S. cerevisiae was assumed to directly suppress the tyrosinase enzyme. It was confirmed that the fermentation residue of S. cerevisiae was a competitive inhibitor of tyrosinase. Taken together, the fermentation residue of S. cerevisiae could be a novel skin whitening agent originating from the traditional Korean liquor production process.

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Acknowledgements

This work was supported by the National Research Foundation of Korea (NRF) grant funded by the Korea government (MSIT) (Nos. 2020R1C1C1004670 and 2018M3C1B505214813).

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Author notes

  1. Dong-Uk Jo and Young-Wook Chin have contributed equally to this work.

Authors and Affiliations

  1. Department of Food Science & Biotechnology, Sejong University, Seoul, 05006, Republic of Korea

    Dong-Uk Jo & Tae-Gyu Lim

  2. Korea Food Research Institute, Wanju-gun, Jeollabuk-do, 55365, Republic of Korea

    Young-Wook Chin, Kyung-Tack Kim & Tae-Wan Kim

  3. Division of Nutritional Sciences, Cornell University, Ithaca, NY, 14853, USA

    Yongeun Kim

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  1. Dong-Uk Jo
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  2. Young-Wook Chin
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Jo, DU., Chin, YW., Kim, Y. et al. By-product of Korean liquor fermented by Saccharomyces cerevisiae exhibits skin whitening activity. Food Sci Biotechnol 31, 587–596 (2022). https://doi.org/10.1007/s10068-022-01062-7

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