Science
Mechanism of Action
The fermentation process with Rhizopus fungus meticulously hydrolyzes large soybean proteins into smaller, more skin-accessible peptides and amino acids. Crucially, it converts isoflavone glycosides into their more biologically active aglycone forms, such as genistein and daidzein, which possess superior absorption and efficacy. These resultant compounds collaboratively contribute to antioxidant defense, reduce inflammatory responses, and support collagen synthesis, thereby improving skin firmness, elasticity, and overall moisturization.
Research
Clinical Evidence
Low confidenceN/A
Transparency
Dusting Analysis
No data suggests this ingredient is commonly associated with dusting issues in formulation.
The Formula
Formulation
Stability
The ingredient is suggested to maintain stability within a neutral pH range, specifically between 6.30 and 7.18, reflecting the typical conditions of Rhizopus oligosporus fermentation. However, precise optimal pH parameters for its stability in cosmetic formulations are not explicitly defined, and potential aesthetic or stability concerns may arise depending on the overall formulation matrix.
Safety
Safety Profile
The Rhizopus genus, integral to this ferment, is widely recognized as 'Generally Regarded As Safe' (GRAS) by the FAO for food applications. However, for cosmetic use, the ingredient has not undergone comprehensive review by the CIR and is listed as 'Not rated' by Paula's Choice, with its irritancy noted as 'unknown' by INCIDecoder. Despite this, it is generally considered non-irritating, although a minor risk of irritation may emerge when combined with other potentially problematic ingredients.
Your Skin
Skin Compatibility
Our Assessment
Verdict
This bio-fermented extract is a valuable multi-functional ingredient, leveraging enhanced bioavailability to deliver antioxidant, anti-inflammatory, and anti-aging benefits, making it suitable for a broad range of skin concerns despite limited comprehensive regulatory review.
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References
Sources