Anti-ageing result from microbial fermentation

However, with increasing consumer awareness and education, the perception has been altered to confirm that skin is a reflection of internal health and wellbeing.12 The marketplace has evolved from traditional cosmetic topical applications to advanced nutritional regimens for antiageing purposes. One only needs to look at the recent trend in probiotics to observe the potential crossover success or overlap that can occur between multiple industries.3,5,7 Arch Personal Care Products believes there is considerable potential for crossover technologies and has termed its efforts in this area Fusion Technologies. 

Manufacturing 
Pichia/resveratrol ferment extract is manufactured using fermentation with Pichia pastoris. The proprietary growth conditions allow the yeast to utilise the small molecule, resveratrol, during growth. During feeding, the cells are actively replicating, allowing utilisation of the small molecule. Several growth and fermentation parameters are monitored during the growth phase of the yeast to ensure the viability of the cells and complete utilisation of resveratrol (Fig. 2). Pichia pastoris utilises resveratrol as a nutrient and by metabolisation the yeast converts the resveratrol into more bioavailable intermediates. On completion of the fermentation process, the yeast cells are lysed and the extract is isolated.6  

Completely metabolised 
The objective of analysis was to determine levels of resveratrol during fermentation by liquid chromotagraphy – mass spectroscopy (LC-MS). Samples were taken during various stages of fermentation, separated and analysed to determine the level of resveratrol detected. Initially, 1000 μg/mL, or 0.01%, of resveratrol was added in the nutrient media.The test results indicate that the resveratrol is completely metabolised by Pichia pastoris during the fermentation process (Fig. 3).