Abstract

COMPARATIVE ANALYSIS OF WHEY AND CASEIN PROTEINS IN ENHANCING THE ANTI-FADING POTENTIAL OF GLABRIDIN EXTRACTED FROM GLYCYRRHIZA GLABRA

V. Ragul*, P. Deepak, G. Dineshkumar, R. Jayachandiran, E. Muthukrishnan,

Abstract

This study investigates the effect of glabridin, an active flavonoid derived from Glycyrrhiza glabra (licorice), combined with two key cow milk proteins, whey and casein, on antifading activity relevant to skin-brightening applications. Glabridin is well-known for its powerful depigmenting, antioxidant, and anti-inflammatory qualities, making it a good candidate for treating hyperpigmentation. However, the presence of other biomolecules can have an impact on its stability, bioavailability, and overall efficacy. To address this, the study investigates how interactions with milk proteins influence its performance. Whey protein, renowned for its high bioactive peptide content and strong antioxidant capacity, was thought to augment glabridin's anti-fading benefits by increasing stability, absorption, and synergistic radicalscavenging activity.Casein, a structurally different, slowerdigesting protein with a unique amino acid profile, was tested to see if it could provide similar benefits. Experimental data show that whey protein considerably improves glabridin's antifading efficacy, most likely due to the increased solubility and bioactive synergy produced when the two molecules interact. This leads in a more efficient preservation of glabridin's skin-brightening properties. In contrast, casein did not cause a similar boost, implying that its structural properties and peptide composition do not support the same amount of interaction or antioxidant contribution. Overall, our findings demonstrate the potential of combining glabridin with whey protein to improve efficacy in cosmetic and therapeutic treatments focused at skin lightening and hyperpigmentation reduction.

Keywords: Glabridin, whey protein, casein, anti-fading activity.