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Application of microbial oils in cosmetics
Reichertová, Klára ; Uhlířová, Renata (referee) ; Němcová, Andrea (advisor)
This bachelor thesis is focused on the application of microbial oil in a cosmetic product. Eight strains of yeasts of the genus Metschnikowia were examined, namely Metschnikowia pulcherrima 145, Metschnikowia pulcherrima 147, Metschnikowia pulcherrima 149, Metschnikowia andauensis 129, Metschnikowia andauensis 1241, Metschnikowia sinensis 1244, Metschnikowia zizyphicola 1247 and Metschnikowia shanxiensis 1250 for production of microbial oil. Substrates made of technical hemp (hemp flour, hydrolyzate and a mixture of leaves and flowers) were used for cultivation. The cultivation was performed at reduced temperature with the advantage of lipid production. The composition and ratio of fatty acids were determined by gas chromatography According to these resulst was choosen the best lipid producer and the most abundant substrate. This was the strain Metschnikowia zizyphicola 1247 and the substrate of hemp flour. At the end of the practical part was prepared a cream, into which the microbial oil was mixed. Finally, an evaluation of the oil with regard to its use in cosmetics and a comparison with vegetable oil with the same fatty acid profile are given.
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Effect of addition of microbial or vegetable oil on the efficiency of cosmetic products
Kovářová, Karolína ; Hoová, Julie (referee) ; Němcová, Andrea (advisor)
This thesis focuses on the influence of the fatty acid profile and the concentration of active substances on the abilities to hydrate and to absorb into the skin of cosmetic emulsions. Coconut and macadamia oil, which are common cosmetic ingredients, were used as vegetable active ingredients. The last active ingredient used was the microbial oil, which was prepared as part of this work. Four strains of oleaginous yeast Metschnikowia were tested for the overproduction of microbial lipids in various culture media. Based on the results of gas chromatography, the yeast strain Metschnikowia pulcherrima (149) was selected. The chosen culture medium contained apple cider as a carbon source and had a 10 % sodium chloride content, inducing osmotic stress. Cosmetic emulsions with different concentrations of active ingredients were prepared. These emulsions were tested by sensory analysis. After application, the skin was analyzed with a skin camera that measured desquamation and sebum. The degree of desquamation is directly related to skin hydration and the level of sebum reflects the ability of the emulsion to be absorbed into the skin. It was found that if the user is not used to applying hydrating cosmetic emulsions regularly, but only solves the immediate problem of dry skin, it is advantageous to use an emulsion with an active ingredient content of 5.0 % or more. However, commercially available hydrating creams typically contain effective vegetable oils in lower concentrations. Furthermore, it was found that microbial oil could be a very interesting cosmetic ingredient.
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Application of microbial oils in cosmetics
Reichertová, Klára ; Uhlířová, Renata (referee) ; Němcová, Andrea (advisor)
This bachelor thesis is focused on the application of microbial oil in a cosmetic product. Eight strains of yeasts of the genus Metschnikowia were examined, namely Metschnikowia pulcherrima 145, Metschnikowia pulcherrima 147, Metschnikowia pulcherrima 149, Metschnikowia andauensis 129, Metschnikowia andauensis 1241, Metschnikowia sinensis 1244, Metschnikowia zizyphicola 1247 and Metschnikowia shanxiensis 1250 for production of microbial oil. Substrates made of technical hemp (hemp flour, hydrolyzate and a mixture of leaves and flowers) were used for cultivation. The cultivation was performed at reduced temperature with the advantage of lipid production. The composition and ratio of fatty acids were determined by gas chromatography According to these resulst was choosen the best lipid producer and the most abundant substrate. This was the strain Metschnikowia zizyphicola 1247 and the substrate of hemp flour. At the end of the practical part was prepared a cream, into which the microbial oil was mixed. Finally, an evaluation of the oil with regard to its use in cosmetics and a comparison with vegetable oil with the same fatty acid profile are given.
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