Science
Mechanism of Action
This co-fermentation process acts as a molecular refinery, breaking down dense botanical structures into low-molecular-weight metabolites. It converts soybean glycosides into active aglycones like Genistein for anti-aging, produces Polyglutamic Acid (PGA) for intensive moisture retention, and releases diterpene acids from Aralia root to inhibit tyrosinase activity for a clearer complexion.
Research
Clinical Evidence
High confidence3%
Key findings
- 01 In-vitro analysis confirms significant tyrosinase inhibition and enhanced bioavailability of kaurenoic acid through co-fermentation.
- 02 Clinical testing at 3% concentration demonstrated measurable improvements in facial hydration and skin barrier integrity (TEWL reduction) over an 8-week period.
Transparency
Dusting Analysis
Due to its complex INCI name and premium cost, brands often include it at 'label claim' concentrations below 1%. For precision results in brightening and hydration, a minimum of 1-3% is required.
The Formula
Formulation
Stability
Thermolabile; must be integrated during the cooling phase below 40°C to maintain the integrity of the fermented enzymes and acids.
Synergies
- Niacinamide
- Hyaluronic Acid
- Vitamin C Derivatives
Conflicts
- Strong oxidizing agents
- Extreme pH environments (<3.0 or >9.0)
Safety
Safety Profile
While the specific complex is pending CIR review, its individual components—Soybean, Aralia Root, and Bacillus ferments—have a long-standing safety profile in both topical and food applications.
Your Skin
Skin Compatibility
Our Assessment
Verdict
An expertly engineered ferment that bridges the gap between deep hydration and melanin regulation, ideal for multi-functional precision skincare.
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References
Sources