Enhanced physicochemical properties and tyrosinase inhibition of curcumin via glycosylation by Bacillus velezensis LQ5 in a non-aqueous system

Key Points

• Enhanced glycosylation improves the physicochemical properties of curcumin, boosting its efficacy.
• The study shows a significant increase in tyrosinase inhibition, with a 45% improvement in activity.
• This analysis involved a non-aqueous system, utilizing Bacillus velezensis LQ5 for curcumin modification.
• These findings support the potential use of glycosylated curcumin in cosmetic formulations, pending further testing.