A Trial for the Construction of a Cosmetic Pattern Map Considering Their Effects on Skin Microbiota—Principal Component Analysis of the Effects on Short-Chain Fatty Acid Production by Skin Microbiota Staphylococcus epidermidis

Cosmetics in the world have various characteristics, but differences in their effects on skin-domesticated bacteria were not known. In this study, to obtain insights into their effect on skin microbiota, we established an anaerobic culture and short-chain fatty acid measurement system using Staphylo...

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Bibliographic Details
Published inFermentation (Basel) Vol. 9; no. 7; p. 647
Main Authors Tanabe, Kurumi, Moriguchi, Chihiro, Fujiyama, Nao, Shigematsu, Yuka, Haraguchi, Nanami, Hirano, Yuto, Dai, Huanghuang, Inaba, Shigeki, Tokudome, Yoshihiro, Kitagaki, Hiroshi
Format Journal Article
LanguageEnglish
Published Basel MDPI AG 01.07.2023
Subjects
20th century
Acid production
Bacteria
Chemical industry
Cosmetics
Cosmetics industry
Fatty acids
Ingredients
lactic acid
Metabolites
Microbiota
Nitrogen
PCA
Plant extracts
Principal components analysis
Skin
skin microbiota
Staphylococcus epidermidis
United States > US
Japan
South Asia
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Summary:Cosmetics in the world have various characteristics, but differences in their effects on skin-domesticated bacteria were not known. In this study, to obtain insights into their effect on skin microbiota, we established an anaerobic culture and short-chain fatty acid measurement system using Staphylococcus epidermidis, a representative bacterium of indigenous skin bacteria. This system was used to extract the characteristics of nine cosmetics and classify them. Cosmetics containing ferments of rice and soy were clustered in the vicinity, although one cosmetic containing soy ferment was clustered distantly from other similar cosmetics. Cosmetics from South Asia and those containing natural plant extracts were clustered in the vicinity. This trial could be utilized as a pattern map of cosmetics in terms of their effects on skin microbiota.
ISSN:2311-5637
2311-5637
DOI:10.3390/fermentation9070647