Antimicrobial, antioxidant and anti-inflammatory assessment of a phytocosmetic produced with glycinin peptides

INTRODUCTION: Phytocosmetic are gaining increasing attention from consumers who search for alternatives for the maintenance and protection of the skin. This article reports formulation of a phytocosmetic derived from defatted soybean flour, an emulsion base that is hydrolyzed from the glycinin protein (1000 µg/ g). MATERIAL AND METHODS: Test for stability, microbiological control and biological activities,antimicrobial (agar diffusion method), antioxidant (method of ABTS/TEAC radicals) and anti-inflammatory (method of hyaluronidase enzyme) properties were condusted. RESULTS: Indicated that the phytocosmetic was stable and had low indices of microorganisms, according to Resolution 481/99. The bioactivity of the glycinin peptides was not altered or harmed by the other components of the emulsion. For the antimicrobial activity, the bacteria E. coli, S. aureus and P. acnes had values of 30.5 mm, 28 mm and 25 mm halos, respectively. For the antioxidant activity, the result was of 25.1 TEAC and the anti-inflammatory activity was measured at 83.4% inhibition of hyaluronidase enzyme. CONCLUSION: The study showed that the formulated phytocosmetic has great potential for topical use, it is comparable to other anti-aging cosmetics for daily skin care with antioxidant, anti-inflammatory and antimicrobial properties.