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Fermentation
Special Issues
Fermentation and Skin Health: The Role of Microbial Metabolites
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Fermentation and Skin Health: The Role of Microbial Metabolites

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Microbial Metabolism, Physiology & Genetics".

Deadline for manuscript submissions: 30 June 2024 | Viewed by 1610

Special Issue Editor

Prof. Dr. Hiroshi Kitagaki

E-Mail Website
Guest Editor
Department of Environmental Sciences, Saga University 1, Honjo-machi, Saga 840-8502, Japan
Interests: microbiology; intestinal microbiota; skin health; biotechnology; sphingolipid chemistry; mitochondria; sugar chemistry; biomass chemistry; fermentation chemistry; cell biology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Fermentation is a natural process that has been used for centuries to produce food and beverages, and recent research has shown that it can also have a positive impact on skin health. Fermentation of plant-based ingredients by microbes can produce a variety of metabolites that have been shown to have anti-inflammatory, antioxidant, and antimicrobial properties. These metabolites can help to improve skin barrier function, reduce the signs of aging, and alleviate skin conditions such as acne and eczema.

In this Special Issue, we provide an overview of the role of microbial metabolites produced during fermentation in promoting skin health. We discuss the fermentation process, the types of microbes involved, the specific microbial species involved in the fermentation process, and and the specific metabolites produced during fermentation that have potential benefits for skin health. We also highlight recent research on the use of fermented skincare products and their efficacy in improving skin health.

Prof. Dr. Hiroshi Kitagaki
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • fermentation
  • skin health
  • microbial metabolites
  • anti-inflammatory
  • antioxidant
  • antimicrobial
  • skin barrier function
  • aging
  • acne
  • eczema
  • fermented skincare products

Published Papers (1 paper)

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Research

16 pages, 2112 KiB  
Article
Novel Placenta-Derived Liquid Product Suitable for Cosmetic Application Produced by Fermentation and Digestion of Porcine or Equine Placenta Using Lactic Acid Bacterium Enterococcus faecalis PR31
by Kanako Matsunaga and Yasuhiko Komatsu
Fermentation 2024, 10(2), 89; https://doi.org/10.3390/fermentation10020089 - 31 Jan 2024
Viewed by 1192
Abstract
Since ancient times, the placenta has been used to produce cosmetic and health food products, whereas fermentation is a technology that has been used to produce foods and cosmetics. For application in cosmetics, traditional placental extracts produced solely by proteolysis have not had [...] Read more.
Since ancient times, the placenta has been used to produce cosmetic and health food products, whereas fermentation is a technology that has been used to produce foods and cosmetics. For application in cosmetics, traditional placental extracts produced solely by proteolysis have not had enough moisturizing properties or the ability to stimulate the proliferation of epidermal keratinocytes. We combined these two traditional approaches to produce raw materials without such drawbacks that are suitable for cosmetic applications. Using a unique lactic acid bacterial strain, Enterococcus faecalis PR31, to directly ferment and digest both porcine and equine placentas, we produced the following liquid products: placenta ferment filtrates. The ferment filtrates stimulated the proliferation of not only normal human dermal fibroblasts but also epidermal keratinocytes. The ferments had higher equilibrium water content properties than traditional placental extracts, and the ferment derived from the porcine placenta maintained high stratum corneum water content levels for up to 6 h after its application on the skin. Metabolome analysis revealed various molecules that were increased by fermentation, among which lactic acid was assumed to play a central role in the high moisturizing properties. To conclude, the placenta ferment filtrates developed in this study are beneficial for cosmetic applications. Full article
(This article belongs to the Special Issue Fermentation and Skin Health: The Role of Microbial Metabolites)
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