Saccharomyces cerevisiae fermentation of high molecular weight hyaluronic acid enhanced the antioxidant capacity in skin fibroblasts

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Abstract
In this study, fermented hyaluronic acid (FHA) was obtained by fermentation of hyaluronic acid (HA) with molecular weight ranging from 1200 to 1300 kDa with two strains of Saccharomyces cerevicae (CICC 1308 and CICC 1747). Active substance content and spectral analysis revealed a substantial decrease in FHA molecular weight, accompanied by changes in monosaccharide composition, yet the chemical structure of FHA remained unchanged. Secondly, FHA exhibited a strong ability to scavenge 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl radicals. In hydrogen peroxide (H2O2)-induced human skin fibroblasts (HSF), FHA enhanced superoxide dismutase (SOD) and catalase (CAT) activities and reduced malondialdehyde (MDA) levels, reversing oxidative stress via the Nrf2/Keap1/HO-1 signaling pathway. These findings highlight FHA's potential as a natural cosmetic ingredient. Future research should investigate its long-term effects and potential applications in skin care treatments.

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