Enhancement of the Anti-Skin Wrinkling Effects of Aloe arborescens Miller Extracts Associated with Lactic Acid Fermentation

Figure 6

Comparison of the molecular weight distribution of the polysaccharides in the extracts from the three different processes obtained by MALDI-TOF analysis. (a) GE, gel juice extracted after peeling off the leaves of A. vera; (b) WE, the water extract from the whole aerial parts of A. arborescens at 100°C for 24 hours; (c) FE, fermentation of the whole aerial parts of A. arborescens grown with L. plantarum at 37°C for 4 days and further extracted by an ultrasonicator at 40 kHz for 1 hour at room temperature.

(a)

(b)

(c)