Development of antidandruff shampoo from the fermented product of Ocimum sanctum Linn.

© 2018 by the authors. This study aimed to investigate Malassezia furfur inhibitory activity of the fermented product from Ocimum sanctum and develop an antidandruff shampoo. The fermented product was obtained by the fermentation process of the aerial part of O. sanctum. Total soluble protein was de...

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Main Authors: Chanun Punyoyai, Sasithorn Sirilun, Panuwan Chantawannakul, Wantida Chaiyana
Format: Journal
Published: 2018
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http://cmuir.cmu.ac.th/jspui/handle/6653943832/62593
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Institution: Chiang Mai University
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spelling th-cmuir.6653943832-625932018-11-29T07:56:32Z Development of antidandruff shampoo from the fermented product of Ocimum sanctum Linn. Chanun Punyoyai Sasithorn Sirilun Panuwan Chantawannakul Wantida Chaiyana Biochemistry, Genetics and Molecular Biology Chemical Engineering Medicine Pharmacology, Toxicology and Pharmaceutics © 2018 by the authors. This study aimed to investigate Malassezia furfur inhibitory activity of the fermented product from Ocimum sanctum and develop an antidandruff shampoo. The fermented product was obtained by the fermentation process of the aerial part of O. sanctum. Total soluble protein was detected in the fermented product with the amount of 65.32 ± 0.14 mg/100 mL, whereas there was no organic acid. The inhibitory activity against four strains of M. furfur (No. 133, 656, 6000, and 7966) of the fermented product and shampoos containing the fermented product were investigated by broth dilution and agar diffusion method, respectively. The fermented product possessed high antifungal activity with the minimum inhibitory concentrations for 50% (MIC50) of M. furfur 133, 656, 6000, and 7966 of 0.125, 0.25, 0.125, and 0.125 mg/mL, respectively. Interestingly, the antifungal activity against M. furfur 656 was comparable to that of ketoconazole. Shampoo formulation C, which was the best formulation in terms of characteristics and stability, obtained a high level of satisfaction scores in terms of hair smoothness, hair shine, ease in combing, frizz reduction, and triboelectric reduction while brushing. Additionally, the shampoo containing 2% (w/w) of the fermented product of O. sanctum also possessed inhibitory activity against M. furfur 133, 656, 6000, and 7966 with inhibition zones of 13.2 ± 1.6, 12.8 ± 1.1, 18.7 ± 0.3, and 17.0 ± 1.1 mm respectively. Therefore, this shampoo was suggested for use as an antidandruff shampoo. 2018-11-29T07:34:21Z 2018-11-29T07:34:21Z 2018-01-01 Journal 20799284 2-s2.0-85056697475 10.3390/cosmetics5030043 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85056697475&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/62593
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
topic Biochemistry, Genetics and Molecular Biology
Chemical Engineering
Medicine
Pharmacology, Toxicology and Pharmaceutics
spellingShingle Biochemistry, Genetics and Molecular Biology
Chemical Engineering
Medicine
Pharmacology, Toxicology and Pharmaceutics
Chanun Punyoyai
Sasithorn Sirilun
Panuwan Chantawannakul
Wantida Chaiyana
Development of antidandruff shampoo from the fermented product of Ocimum sanctum Linn.
description © 2018 by the authors. This study aimed to investigate Malassezia furfur inhibitory activity of the fermented product from Ocimum sanctum and develop an antidandruff shampoo. The fermented product was obtained by the fermentation process of the aerial part of O. sanctum. Total soluble protein was detected in the fermented product with the amount of 65.32 ± 0.14 mg/100 mL, whereas there was no organic acid. The inhibitory activity against four strains of M. furfur (No. 133, 656, 6000, and 7966) of the fermented product and shampoos containing the fermented product were investigated by broth dilution and agar diffusion method, respectively. The fermented product possessed high antifungal activity with the minimum inhibitory concentrations for 50% (MIC50) of M. furfur 133, 656, 6000, and 7966 of 0.125, 0.25, 0.125, and 0.125 mg/mL, respectively. Interestingly, the antifungal activity against M. furfur 656 was comparable to that of ketoconazole. Shampoo formulation C, which was the best formulation in terms of characteristics and stability, obtained a high level of satisfaction scores in terms of hair smoothness, hair shine, ease in combing, frizz reduction, and triboelectric reduction while brushing. Additionally, the shampoo containing 2% (w/w) of the fermented product of O. sanctum also possessed inhibitory activity against M. furfur 133, 656, 6000, and 7966 with inhibition zones of 13.2 ± 1.6, 12.8 ± 1.1, 18.7 ± 0.3, and 17.0 ± 1.1 mm respectively. Therefore, this shampoo was suggested for use as an antidandruff shampoo.
format Journal
author Chanun Punyoyai
Sasithorn Sirilun
Panuwan Chantawannakul
Wantida Chaiyana
author_facet Chanun Punyoyai
Sasithorn Sirilun
Panuwan Chantawannakul
Wantida Chaiyana
author_sort Chanun Punyoyai
title Development of antidandruff shampoo from the fermented product of Ocimum sanctum Linn.
title_short Development of antidandruff shampoo from the fermented product of Ocimum sanctum Linn.
title_full Development of antidandruff shampoo from the fermented product of Ocimum sanctum Linn.
title_fullStr Development of antidandruff shampoo from the fermented product of Ocimum sanctum Linn.
title_full_unstemmed Development of antidandruff shampoo from the fermented product of Ocimum sanctum Linn.
title_sort development of antidandruff shampoo from the fermented product of ocimum sanctum linn.
publishDate 2018
url https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85056697475&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/62593
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