Saccharomycopsis fibuligera 발효 생강나무 꽃 추출물의 항산화 및 항염효과
Antioxidant and Anti-inflammatory activity of Saccharomycopsis fibuligera fermented Lindera obtusiloba flower extract
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본 연구에서는 생강나무 꽃 발효 추출물의 항산화능 및 항염능을 확인하였다. 항산화능 측정을 위해 DPPH 실험, ABTS 실험을 실시하였다. 동시에 폴리페놀 농도 측정, 플라보노이드 농도 측정을 통해 항산화 물질의 정량을 실시하였다. 플라보노이드, DPPH, ABTS에서는 발효 후의 항산화능이 증가한 것을 확인하였다. 이 때 플라보노이드 농도는 5.0%, DPPH 실험에서는 33.27%, ABTS 실험에서는 29.82%의 항산화능 개선 효과가 나타났다. 항염능 실험에서는 세포 독성 실험과 LPS로 유도된 염증에 대한 항염능을 알아보기 위한 NO 생성 억제능 실험을 실시하였다. 세포독성의 경우 대조군과 발효군 모두 낮은 세포독성을 보였지만 발효군에서 더 낮은 세포독성을 보였다. NO 생성 억제능의 경우 발효군이 대조군에 비해 50% 이상의 항염능 증가를 보여 발효 생강나무 꽃이 기존 생강나무 꽃에 비해 더 개선된 화장품 원료로서 사용가능함을 보였다.
Abstract
In this study, the antioxidant activity and anti-inflammatory activity of Lindera obtusiloba flower fermentation extracts were identified. To evulate antioxidant activity and antioxidant concentration, polyphenol concentration measurements, flavonoid concentrations measurements, DPPH experiments, and ABTS experiments were conducted. In Flavonoids, DPPH and ABTS assay, antioxidant activity were increased after fermentation. At this time, the flavonoid concentration was 5.0%, the DPPH experiment showed 33.27% and the ABTS experiment showed 29.82% antioxidant increase. In the anti-inflammatory experiment, we conducted a cytotoxicity experiment and an anti-inflammatory experiment for LPS-induced inflammation. Cytotoxicity showed low cytotoxicity in both control and fermentation groups, but lower cytotoxicity in fermentation groups. In the case of NO production inhibition, fermented Lindera obtusiloba flowers showed an increase in anti-inflammatory activity by more than 50% compared to the control group, showing that they can be used as a cosmetic ingredient with anti-inflammatory function.
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