Kojic
acid is
a chelation agent produced by several species of
fungi, especially Aspergillus oryzae, which has the Japanese
common name koji. Kojic acid is a by-product in the fermentation
process of malting rice, for use in the manufacturing of sake, the Japanese
rice wine. It is a mild inhibitor of the formation of pigment in plant and
animal tissues, and is used in food and cosmetics to preserve or change colors
of substances. It forms a bright red complex with ferric ions.
Effect of
kojic aicd
1.whitening
Kojic acid is made from several
different types of fungi. It’s also a byproduct when certain foods ferment,
including Japanese sake, soy sauce, and rice wine.
Kojic acid inhibits and prevents the
formation of tyrosine, which is an amino acid that’s needed to produce melanin.
Melanin is the pigment that affects hair, skin, and eye color. Because it
inhibits the production of melanin, kojic acid can have a lightening effect.
2
Protective effects
from radiation-induced damage
Kojic acid
appears to possess marked protective (radioresistance)
effects from radiation-induced damage. It increased the 30-day survival rate of
mice after exposed to a lethal dose of gamma radiation and had significant
radioprotective effects on the hematopoietic system, the immune system and DNA
of mice exposed to a 4 Gy sublethal dose of radiation. Pretreatment with kojic
acid has been shown to protect Chinese hamster ovary cells against ionizing
radiation-induced damage. Dogs pretreated with kojic acid after whole-body
exposure to a lethal dose of 3 Gy gamma radiation had a 51-day survival rate of
66.7% versus the dogs in the 3 Gy irradiation only group, which all died within
16 days of postirradiation.
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