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(1) Majumder, S.,Ghosh, A.,Chakraborty, S. et al. (2022). Brewing and biochemical characterization of Camellia japonica petal wine with comprehensive discussion on metabolomics. Food Prod Process and Nutr 4, 29 (2022). https://doi.org/10.1186/s43014-022-00109-w
(2) Lim, T. K. (2014). Ixora javanica. In Edible medicinal and non medicinal plants, (pp. 745–747). Springer.
(3) Majumder, S.,Ghosh, A.,& Bhattacharya, M. (2020). Natural anti-inflammatory terpenoids in Camellia japonica leaf and probable biosynthetic pathways of the metabolome. Bulletin of the National Research Centre, 44(1), 1–14.
(4) Yoon, I. S.,Park, D. H.,Kim, J. E.,Yoo, J. C.,Bae, M. S.,Oh, D. S.,Cho, S. S et al.. (2017). Identification of the biologically active constituents of Camellia japonica leaf and anti-hyperuricaemic effect in vitro and in vivo. International Journal of Molecular Medicine, 39(6), 1613–1620.
(5) Pereira, A. G.,Garcia-Perez, P.,Cassani, L.,Chamorro, F.,Cao, H.,Barba, F. J.,Simal-Gandara, J.,& Prieto, M. A. (2022). Camellia japonica: A phytochemical perspective and current applications facing its industrial exploitation. Food chemistry: X, 13, 100258.
(6) Ciardiello T, Pinto D, Marotta L, Giuliani G, Rinaldi F. (2020). Effects of fermented oils on alpha-biodiversity and relative abundance of cheek resident skin microbiota. Kosmetik. 2020; 7(2):34.
PSEUDOZYMA EPICOLA/CAMELLIA JAPONICA SEED OIL FERMENT EXTRACT FILTRATE
Pseudozyma Epicola/Camellia Japonica Seed Oil Ferment Extract Filtrate is a camellia seed oil fermented by yeasts of the genus Pseudozyma. It has a very nourishing effect on the lips and also acts as an antioxidant by neutralizing free radicals. Camellia Japonica, also known as Common Camellia or Japanese Camellia, is one of the best-known species of the genus Camellia. (1-5)The leaves, seed oil, and bark of the Japanese camellia are reported to have anti-inflammatory properties due to bioactive substances such as vitamin E, squalene, α-linolenic acid, and many others.(1-5) Through the fermentation process with Pseudozyma spp. the chemical composition of the oils changes, resulting in an even higher content of free fatty acids and vitamin E. Additionally, more active polyphenols are formed: This increases the antioxidant potential of the fermented oil. Finally, due to the anabolic activity of the yeast, so-called mannosylerythritol lipids (MEL) are also formed, which act like biological surfactants and are responsible for the increased emulsifying potential of the fermented oils. Fermentation also improves the texture, emulsion stability, and moisture retention of the oil. (6)
(1) Majumder, S.,Ghosh, A.,Chakraborty, S. et al. (2022). Brewing and biochemical characterization of Camellia japonica petal wine with comprehensive discussion on metabolomics. Food Prod Process and Nutr 4, 29 (2022). https://doi.org/10.1186/s43014-022-00109-w
(2) Lim, T. K. (2014). Ixora javanica. In Edible medicinal and non medicinal plants, (pp. 745–747). Springer.
(3) Majumder, S.,Ghosh, A.,& Bhattacharya, M. (2020). Natural anti-inflammatory terpenoids in Camellia japonica leaf and probable biosynthetic pathways of the metabolome. Bulletin of the National Research Centre, 44(1), 1–14.
(4) Yoon, I. S.,Park, D. H.,Kim, J. E.,Yoo, J. C.,Bae, M. S.,Oh, D. S.,Cho, S. S et al.. (2017). Identification of the biologically active constituents of Camellia japonica leaf and anti-hyperuricaemic effect in vitro and in vivo. International Journal of Molecular Medicine, 39(6), 1613–1620.
(5) Pereira, A. G.,Garcia-Perez, P.,Cassani, L.,Chamorro, F.,Cao, H.,Barba, F. J.,Simal-Gandara, J.,& Prieto, M. A. (2022). Camellia japonica: A phytochemical perspective and current applications facing its industrial exploitation. Food chemistry: X, 13, 100258.
(6) Ciardiello T, Pinto D, Marotta L, Giuliani G, Rinaldi F. (2020). Effects of fermented oils on alpha-biodiversity and relative abundance of cheek resident skin microbiota. Kosmetik. 2020; 7(2):34.
