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Topical application of Bifidobacterium ‐fermented soy milk extract containing genistein and daidzein improves rheological and physiological properties of skin
Author(s) -
Miyazaki K.,
Hanamizu T.,
Sone T.,
Chiba K.,
Kinoshita T.,
Yoshikawa S.
Publication year - 2005
Publication title -
international journal of cosmetic science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.532
H-Index - 62
eISSN - 1468-2494
pISSN - 0142-5463
DOI - 10.1111/j.1467-2494.2004.00252_5.x
Subject(s) - daidzein , genistein , food science , soy milk , fermentation , bifidobacterium , soy isoflavones , chemistry , traditional medicine , medicine , lactobacillus
Paper presented in part at the 47th Annual Meeting of the Society of Cosmetic Chemists of Japan, Tokyo, September 21, 2000. The authors examined the effects of Bifidobacterium ‐fermented soy milk extract (BE) containing genistein and daidzein on the hyaluronic acid (HA) content and rheological and physiological properties of hairless mouse and/or human skin. Topical application of BE for six weeks significantly restored changes in the elasticity and viscoelasticity of mouse skin, increased the HA content, and hydrated and thickened mouse skin. Also, topical application of a gel formula containing 10% BE to the human forearm for three months significantly lessened the decrease in skin elasticity. Therefore, BE is expected to become a new cosmetic ingredient to prevent the loss of skin elasticity through enhancement of HA production.