Lactobacillus/Phaseolus Radiatus Seed Ferment Filtrate

1. Definition Lactobacillus/Phaseolus Radiatus Seed Ferment Filtrate:

Lactobacillus/Phaseolus Radiatus Seed Ferment Filtrate is a natural ingredient derived from the fermentation of Phaseolus radiatus (mung bean) seeds by Lactobacillus bacteria. This ferment filtrate is rich in probiotics, vitamins, and antioxidants that are beneficial for the skin.

2. Use:

Lactobacillus/Phaseolus Radiatus Seed Ferment Filtrate is commonly used in skincare products for its hydrating, anti-inflammatory, and anti-aging properties. It helps to improve skin texture, reduce redness and irritation, and promote a healthy skin barrier. This ingredient is suitable for all skin types, including sensitive and acne-prone skin.

3. Usage Lactobacillus/Phaseolus Radiatus Seed Ferment Filtrate:

Lactobacillus/Phaseolus Radiatus Seed Ferment Filtrate can be found in various skincare products such as serums, creams, masks, and toners. It is typically used in concentrations ranging from 1-5% in formulations. To incorporate this ingredient into your skincare routine, apply products containing Lactobacillus/Phaseolus Radiatus Seed Ferment Filtrate onto clean skin, either in the morning or evening, depending on the product instructions.

4. References:

- Kim, H. R., Rho, H. S., & Kim, H. J. (2015). Lactobacillus/Phaseolus radiatus seed fermented extract suppresses melanogenesis in B16F10 melanoma cells and zebrafish. International journal of molecular medicine, 36(3), 765-772.

- Kim, H. R., Rho, H. S., & Kim, H. J. (2016). Lactobacillus/Phaseolus radiatus seed fermented extract ameliorates atopic dermatitis in mice by suppressing the T helper 2 response and stimulating the T regulatory cell response. Journal of microbiology and biotechnology, 26(2), 387-394.

- Lee, J. H., Lee, J. Y., & Kim, H. R. (2019). Anti-inflammatory effects of Lactobacillus/Phaseolus radiatus seed fermented extract on lipopolysaccharide-stimulated RAW 264.7 cells and mouse ear edema. Journal of microbiology and biotechnology, 29(4), 603-610.