The Study On The Extraction Method Of Biotransformation And Cosmetic Efficacy Of Oat β-glucan

Oatβ-glucan is a kind of non-starch polysaccharides which is exist in the subaleurone cell wall of oat. Much attention has been paid to Oatβ-glucan for its nutritional value, medical care value and feeding value. Oatβ-glucan is enriched in the bran by grinding. The paper studied on the biotransformation extraction, purification, physical and chemical properties and cosmetic effects ofβ-glucan from naked oat bran.Biotransformation was divided into enzymatic transformation and microbial transformation. Traditional water extract method and enzymatic transformation method was optimized by orthogonal design experiment. The extraction process and the rate of oatβ-glucan were studied and the results showed that the rate of enzymatic extraction was higher than the traditional water extract method. An optimumβ-glucan yield of 19.57mg / g was achieved under the following conditions: liquid to material was 15:1, extraction time wsa 3h , and the amount of enzyme was 3%. Microorganisms were directly added to the oat bran and water mixture for fermentation, but the rate ofβ-glucan was very low. Improving the process, the oat bran was pre-treated firstly, and then fermented with 5 and 6 yeast. The rate ofβ-glucan was increased. The oat bran medium should be treated by protease on the optimal conditions before the yeast fermentation, and the rate was 22.63mg/g and 22.72mg/g respectively.There are starch, protein, sugar, and other impurities in the oatβ-glucan extracts. The starch was removed byα-amylase at high-temperature, the protein was removed by isoelectric point precipitation method, and theβ-glucan was purified by alcohol precipitation method. The purifiedβ-glucan was analyzed by GC and the result showed that mainly monosaccharide components were glucose. The molecular weight of water extracts, enzymatic extracts and fermentation extracts were 9.697×10~5, 1.634×10~5 and 1.322×10~5 respectively and the radius was 28.6nm. The rate of transmittance cell was analyzed by Franz diffusion method an d the result showed that the amount ofβ-glucan was low, and fermentation extracts > the enzymatic extracts > water extracts.The anti-aging effect ofβ-glucan was studied by the fibroblast cell culture and the experiment of human skin texture degree. The results showed that: theβ-glucan concentration of 0.005% can make fibroblast proliferation; skin texture was reduced after four weeks of smearing cosmetics which was addedβ-glucan. MMV and TWEL value was measured to study the moisturizing effect ofβ-glucan. The results showed that: the cosmetics added withβ-glucan can increase the skin moisture and prevent water loss. Experiments show that the water extracts, enzymatic extracts and fermentation extracts were added into cosmetic products could have moisturizing and anti-aging effect.Based on the above experiment, the rate of oatβ-glucan biotransformation extract was increased, and the molecular weight was less than traditional water extract method. This was why the biotransformation extracts through rate of transmittance cell was slightly higher than the water extracts. The moisturizing and anti-aging effects of both two methods were similar.