Bacillus/Hippophae Rhamnoides Fruit Ferment Extract is a fermented extract obtained from the fermentation of Hippophae rhamnoides (sea buckthorn) fruit using the Bacillus bacterium. This bioactive fermentation process increases the bioavailability of the nutrients present in the fruit, enriching the extract with vitamins, antioxidants, amino acids, and enzymes that provide regenerative, moisturizing, and protective benefits for the skin. It is a favored ingredient in cosmetic formulations to enhance skin health, radiance, and elasticity.
Chemical Composition and Structure
The fermented extract contains vitamins (notably vitamin C and E), flavonoids, amino acids, fatty acids, and enzymes that promote cell renewal and protect the skin from damage caused by free radicals. During fermentation, the Bacillus bacterium breaks down complex nutrients into simpler compounds, enhancing skin absorption and boosting the extract's nutritive properties.
Physical Properties
Bacillus/Hippophae Rhamnoides Fruit Ferment Extract is a slightly viscous, clear liquid, with a color that may range from light yellow to soft orange. It is easily water-soluble and blends well in cosmetic formulations such as serums, lotions, and creams, where it serves as a natural moisturizer and regenerator.
Production Process
The extract is produced through the controlled fermentation of sea buckthorn fruit using Bacillus bacteria. During this process, enzymes produced by the bacterium transform the fruit's nutrients into more bioactive and easily absorbable compounds. This enriches the extract with regenerative and antioxidant substances that provide numerous benefits for the skin.
Cultivation of Bacillus: Bacillus strains are cultivated in a specific growth medium optimized for the proliferation of bacteria. This phase is crucial to ensure adequate production of active metabolites during the fermentation process.
Preparation of Hippophae Rhamnoides: The fruits of Hippophae rhamnoides are harvested and cleaned to remove dirt and impurities. This step is essential to ensure the quality of the final extract.
Fermentation: The fruits of Hippophae rhamnoides are added to the growth medium containing Bacillus. The mixture is incubated under controlled temperature and pH conditions to promote the fermentation process. During this process, the bacteria convert the nutrients present in the fruits into beneficial metabolites.
Filtration: After the fermentation period, the mixture is filtered to remove undissolved solids, resulting in a liquid extract rich in nutrients and bioactive compounds derived from the fermentation.
Concentration (If necessary): The extract may be further concentrated through evaporation or other techniques to obtain a product with a higher concentration of active ingredients.
Quality Control and Packaging: Finally, the Bacillus/Hippophae rhamnoides fruit ferment extract undergoes quality control checks to verify its purity, efficacy, and compliance with standards. After analysis, it is packaged for distribution and use in cosmetic products and dietary supplements.
Applications
Regenerative Skincare: The fermented extract is ideal for promoting cell renewal and improving the regeneration of damaged or mature skin, thanks to the enzymes and bioactive compounds that enhance skin’s regenerative processes.
Moisturizers: Its moisturizing properties make it perfect for keeping skin soft, hydrated, and glowing, improving elasticity and reducing dryness.
Anti-aging: The extract is rich in natural antioxidants that help protect the skin from damage caused by free radicals and environmental factors, reducing the appearance of wrinkles and fine lines.
INCI Functions:
Antimicrobial agent. This ingredient is able to suppress or inhibit the growth and replication of a broad spectrum of microorganisms such as bacteria, fungi and viruses by making the stratum corneum temporarily bactericidal and fungicidal.
Antioxidant agent. Ingredient that counteracts oxidative stress and prevents cell damage. Free radicals, pathological inflammatory processes, reactive nitrogen species and reactive oxygen species are responsible for the ageing process and many diseases caused by oxidation.
Skin conditioning agent - Emollient. Emollients have the characteristic of enhancing the skin barrier through a source of exogenous lipids that adhere to the skin, improving barrier properties by filling gaps in intercorneocyte clusters to improve hydration while protecting against inflammation. In practice, they have the ability to create a barrier that prevents transepidermal water loss. Emollients are described as degreasing or refreshing additives that improve the lipid content of the upper layers of the skin by preventing degreasing and drying of the skin. The problem with emollients is that many have a strong lipophilic character and are identified as occlusive ingredients; they are oily and fatty materials that remain on the skin surface and reduce transepidermal water loss. In cosmetics, emollients and moisturisers are often considered synonymous with humectants and occlusives.
Skin conditioning agent. It is the mainstay of topical skin treatment as it has the function of restoring, increasing or improving skin tolerance to external factors, including melanocyte tolerance. The most important function of the conditioning agent is to prevent skin dehydration, but the subject is rather complex and involves emollients and humectants that can be added in the formulation.
Health and Safety Considerations
Safety in Use
Bacillus/Hippophae Rhamnoides Fruit Ferment Extract is considered safe for use in cosmetic products. No significant side effects or allergic reactions have been reported. Major regulatory authorities, such as the European Union and the FDA, approve its use in cosmetic formulations.
Allergic Reactions
Allergic reactions to this ingredient are rare, but as with all new ingredients, it is recommended to perform a patch test before use, especially on sensitive skin.
Toxicity and Carcinogenicity
It is considered safe and beneficial for the skin due to its nourishing and protective properties.
Environmental Considerations
The fermentation process is sustainable and eco-friendly, requiring low energy and producing minimal waste. It utilizes natural resources and fully harnesses the nutrients of sea buckthorn fruit, improving efficiency and reducing waste.
Regulatory Status
The fermented extract is approved for use in cosmetic products by major regulatory authorities, such as the European Union and the FDA in the United States.
Sea buckthorn (Hippophae rhamnoides) Studies
From the leaves and berries of the sea buckthorn (Hippophae rhamnoides) is extracted chloroform and n-hexane, components with intense antibacterial activity (1).
It is a rich source of vitamins C and E, carotenoids, flavonoids, anthocyanins, organic acids, amino acids, sterols, triterpenols and isoprenols (2) with an antioxidant activity.
The berries produce an oil containing carotenoids, palmitic, palmitolic and oleic acid, while the seed oil is composed of linoleic, linolenic and oleic acid as main components (3) .
This oil has traditionally been used to improve blood circulation and for the treatment of dermatological problems including wounds, gastritis, peptic ulcers, uterine erosion and inflammatory disorders of the genital organs (4).
Sea buckthorn has significant cardioprotective activity and a positive effects on the healing of the cardiovascular system, including inhibition of platelet activation (in particular platelet aggregation), reduction of cholesterol concentration, blood pressure and antioxidant action (5).
In this study, a positive evaluation of the topical effects on atopic lesions as it improved the severity of dermatitis by reducing epidermal thickness (6).
The results of this study on the extract of Sea buckthorn, provide a basis for affordable, low side-effect therapy for the treatment of psoriasis (7).
Cosmetics
It produces a regenerating effect on the skin produced by carotenoids, vitamin E and unsaturated fats contained in the pulp and seeds.
Other applications
It is placed in foods, candies, to give a particular taste.
Sea buckthorn studies
