Evaluation on the Skin-care Efficacy of the Viscera Enzymatic Hydrolysates and Body Wall Extracts of Sea Cucumber Apostichopus japonicus
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Abstract:
The by-products of sea cucumber Apostichopus japonicus processing were taken as the experimental materials in this study. The enzymatic hydrolysates from the body wall of sea cucumber were used as the controls. The moisturizing, sunscreen, anti-oxidation, whitening and anti-aging functions of the enzymatic hydrolysates of the viscera and the body wall extracts were examined, with the aim to evaluate the skin-care effects of the by-products from sea cucumber processing. The experimental data showed that the enzymatic hydrolysates of viscera and the body wall extracts were more potent than the enzymatic hydrolysates of body wall in moisturizing, sunscreen, anti-oxidation and anti-aging functions. The comprehensive evaluations revealed that the moisturizing and anti-aging functions of the viscera enzymatic hydrolysates were the best: at of 81% RH for 12 h, the moisture absorption and retention were 52.51% and 95.04%, respectively, and the elastase inhibition rate was 26.34%. The body wall extracts showed the greatest sunscreen and anti-oxidation effects: in UVC and UVB wavelength ranges, the average UV absorption rates were 94.52% and 33.89%, the IC50 value for the DPPH free radical was 3.00 mg/mL, and the total antioxidant capacities were 4.48 mmol/g and 5.91 mmol/g for ABTS and FRAP, respectively. In terms of the whitening function, the IC50 values of tyrosinase inhibition for the body wall extracts and the viscera enzymatic hydrolysates of were 49.43 mg/mL and 40.00 mg/mL, respectively, which were lower than that of the body wall enzymatic hydrolysates (IC50=16.82 mg/mL). However, they could still exert a significant whitening effect. In practice, the combined application of two kinds of by-products by taking advantage of their skin-care functions, or the use of body wall enzymatic hydrolysates as the complementary products in skin care could realize the highly effective development and utilization of the by-products from sea cucumber processing.
