Resumen
Functional foods to prevent aging, particularly skin aging, have grown in popularity as society ages and science uncovers the pathological mechanisms of aging. In this study, we used processed ginseng, one of the famous functional foods, along with fermentation utilizing the novel Aspergillus niger strain KHNT-1 to enhance its value and efficacy. We successfully produced fermented black ginseng (FBG) and investigated its anti-skin aging properties, such as anti-melanogenic, anti-wrinkle, and antioxidant activities. The results showed that FBG at 100 µg/mL inhibited tyrosinase and melanin production in IBMX-stimulated B16F10 cells. FBG significantly reduced tyrosinase, TYRP-1, and MITF mRNA expression. Moreover, FBG stimulated anti-wrinkle effects in UVB-irradiated human dermal fibroblast (FBG) cells by inhibiting elastase activity, and decreasing MMP-1 and MMP-9 while increasing COL-1 mRNA expression. Furthermore, FBG showed antioxidant activity by reducing ROS levels in H2O2-induced HaCat cells. All tests showed that FBG had better anti-melanogenic, anti-wrinkle, and antioxidant activities than black ginseng (BG) and white ginseng (WG). Interestingly, FBG had lower toxicity in B16F10, HDF, and HaCat cells compared with BG. Thus, this study discovers the underlying mechanism of FBG as a functional material with anti-skin-aging properties.