LC-MS/MS-based metabolomic profiling of Levilactobacillus brevis SJH2-fermented whey and its functional potential for skin health improvement

Abstract

Whey is a milk-derived protein that contains various bioactive components, and its biological functions are further enhanced through fermentation. Therefore, in this study, we performed LC-MS/MS-based metabolomic analysis to investigate the biochemical changes in whey fermented by Levilactobacillus brevis SJH2 (LbW). Through the analysis, we identified several fermentation-derived peptides with known skin health-related functions. KEGG pathway enrichment further revealed that amino acid metabolism was significantly upregulated after fermentation, suggesting that functional peptide production improved. To evaluate the biological relevance of these metabolic changes, we examined the anti-melanogenic and anti-wrinkling effects of LbW. LbW treatment suppressed the expression of melanogenesis-related genes and reduced melanin synthesis and secretion in both 2D and 3D culture systems of B16-F10 cells. LbW upregulated the expression of HAS2, a key gene in hyaluronic acid synthesis, and activated MAPK signaling in HaCaT cells. Therefore, LbW could be used as a multifunctional ingredient for skin health improvement. © 2025 Elsevier B.V., All rights reserved.