Antioxidant and anti-wrinkle effects of marigold extract fermented with lactic acid bacteria

This study aimed to evaluate the antioxidant properties and skin-related functionalities of marigold ethanol extract (MEE) before and after fermentation with Lactobacillus plantarum. MEE was prepared by ethanol extraction of dried marigold petals, and the fermented marigold ethanol extract (FMEE) was obtained through fermentation followed by ethanol extraction. The total polyphenol and flavonoid contents, antioxidant activities, and anti-wrinkle effects of both extracts were systematically investigated. FMEE exhibited significantly higher levels of polyphenols and flavonoids compared to MEE, indicating enhanced bioactive compound content due to fermentation. In antioxidant assays including DPPH, ABTS, and FRAP, FMEE showed markedly stronger radical scavenging and reducing activities. Furthermore, FMEE demonstrated greater elastase inhibition and stimulated collagen synthesis in vitro, supporting its improved anti-wrinkle potential. These findings suggest that lactic acid bacteria fermentation effectively enhances the functional properties of marigold extracts, highlighting FMEE as a promising natural ingredient for antioxidant-enriched functional foods and anti-aging skincare formulations. This study underscores microbial fermentation as an effective strategy for improving the bioactivity and functionality of plant-derived ingredients.