乳酸杆菌发酵产物治疗痤疮的疗效观察
摘要
例 II 型 / III 型痤疮患者，按照常规护肤品的使用方式涂抹产品，在重点部位点涂，于第 0 天，第 14 天，第 28 天时皮肤科
医生对患者痤疮数量进行评估，通过仪器对皮肤各项生理参数进行测定，观察记录测试过程中的不良反应。结果 同第 0 天
相比，使用产品 14 天后，面部痤疮数量显著下降 (p<0.001)，下降比例为 19.28%；皮肤经表皮水分流失显著降低（p<0.01）,
降低比例为 5.33%；皮脂含量显著降低（p<0.01），降低比例为 10.58%；经过 28 天的治疗，面部痤疮数量显著降低 31.63%
（p<0.001）；红区面积显著降低 10.31%(p<0.01)；卟啉面积显著降低 4.78%（p<0.05）; 毛孔面积显著降低 4.67%(p<0.05)；
经皮水分流失率显著降低 8.38%(p<0.01)；角质层含水量显著提升 11.79%（p<0.01）；皮脂含量显著降低 16.94%（p<0.001）；
测试过程中无不良反应发生。 结论 乳酸杆菌发酵产物可显著改善痤疮患者的面部痤疮，于此同时可有效改善包含面部经皮
水分流失、皮脂含量、红区、卟啉及毛孔面等在内的皮肤理化参数，帮助肌肤舒缓控油，提升角质层含水量，提供显著的
保湿功效，帮助肌肤维稳。
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