Glycation is the process of undesired cross-linking of collagen proteins with sugar molecules, eventually impairing the function of collagen fibres, making the skin hard and aged in appearance.
The anti-glycation effect of LactoSporin® was performed using ribose sugar and bovine serum albumin.
Results
| Conc (%) | % inhibition |
|---|---|
| 2% | 82.5 |
| 1% | 56.04 |
| 0.50% | 35.9 |
LactoSporin® was found to inhibit the formation of AGEs by 50% with an IC50 of 0.7% v/v. Thus, inhibition of AGE formation by the retardation of the collagen fibres glycation provides the skin with youthful and aesthetically pleasant appearance.