Anti-glycation effect

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 (Chaudhuri et al., 2018).

The anti-glycation effect of LactoSporin® was performed using ribose sugar and bovine serum albumin.


Conc (%) % inhibition
2% 82.5
1% 56.04
0.50% 35.9

IC50 = 0.7%

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.