Whitening and Anti-wrinkle Effects of Hot Water Extract of Black Platycodon grandiflorum
2
조회
0
다운로드
0
인용
0
참고문헌
키워드
초록
The purpose of this study was to investigate the whitening and anti-wrinkle effects of hot water extract of black Platycodon grandiflorum. The DPPH free-radical scavenging activity of black P. grandiflorum extract was 66.4%, which was about 2.1 fold higher than that of raw P. grandiflorum. Elastase inhibition rate was increased from 14.6 to 51.4% when extract concentration of black P. grandiflorum was increased from 200 to 800 μg/mL. Collagenase inhibition rate was increased from 10.8 to 43.9% when extract concentration was increased from 200 to 1,000 μg/mL. When the extract concentration of black P. grandiflorum was increased from 200 to 1,000ug/mL, the tyrosinase inhibitory rate was sharply increased from 15.7 to 48.3%. However, in the case of over 1,200 μg/mL, it did not increase. The result demonstrated that hot water extract of black Platycodon grandiflorum could be a possible candidate for functional food and beauty cosmetics such as whitening and wrinkle-improving materials.
Abstract
The purpose of this study was to investigate the whitening and anti-wrinkle effects of hot water extract of black Platycodon grandiflorum. The DPPH free-radical scavenging activity of black P. grandiflorum extract was 66.4%, which was about 2.1 fold higher than that of raw P. grandiflorum. Elastase inhibition rate was increased from 14.6 to 51.4% when extract concentration of black P. grandiflorum was increased from 200 to 800 μg/mL. Collagenase inhibition rate was increased from 10.8 to 43.9% when extract concentration was increased from 200 to 1,000 μg/mL. When the extract concentration of black P. grandiflorum was increased from 200 to 1,000ug/mL, the tyrosinase inhibitory rate was sharply increased from 15.7 to 48.3%. However, in the case of over 1,200 μg/mL, it did not increase. The result demonstrated that hot water extract of black Platycodon grandiflorum could be a possible candidate for functional food and beauty cosmetics such as whitening and wrinkle-improving materials.
참고문헌 (41)
- A. Sanchez-Ferrer, "Tyrosinase: a comprehensive review of its mechanism", Biochim. Biophys. Acta, 1247, pp.1~
- 안병권, "추출용매에 따른 함초 추출물의 피부미용 효과", 공업화학, 22(1), pp.56~60 (2011), 한국공업화학회
- C.Y. Choi, "Aqueous extract isolated from Platycodon grandiflorum elicits the release of nitric oxide and tumor necrosis factor-alpha from murine macrophages", Int. Immunopharmacol, 1, pp.1141~ (2001)
- 이희봉, "열처리조건에 따른 숙지황의 품질변화", 한국식품영양과학회지, 36(6), pp.773~778 (2007), 한국식품영양과학회
- 유대성, "바나나 잎 추출물의 주름개선 효과", KSBB Journal, 31(2), pp.126~134 (2016), 한국생물공학회[DOI]
- 정은자, "도라지 분말을 첨가한 쿠키의 품질 특성", 한국식품영양학회지, 26(4), pp.759~765 (2013), 한국식품영양학회[DOI]
- 김덕술, "통초추출물의 항산화 활성 및 항노화효과", 한국응용과학기술학회지, 28(2), pp.219~224 (2011), 한국응용과학기술학회
- G. D. Lee, "Optimization for roast flavour formation of Platycodon grandiflorum tea", J. Korean Soc. Food Sci. Nutr, 29, pp.752~ (2000)
- H. L. Zhao, "Cholesterol-lowering effect of platycodin D in hypercholesterolemic ICR mice", Eur. J. Pharmacol, 537, pp.166~ (2006)
- 김동욱, "도라지 추출물로부터 천연계면활성제의 개발", Korean Chemical Engineering Research(HWAHAK KONGHAK), 46(2), pp.227~232 (2008), 한국화학공학회
- 박혜진, "가온숙성온도와 기간에 따른 건대추의 성분과 항산화활성 변화", 한국식품영양과학회지, 41(5), pp.591~597 (2012), 한국식품영양과학회[DOI]
- H.Y. Lee, "Platycodin D inhibits adipogenesis of 3T3 L1 cells by modulating krüppel like factor 2 and peroxisome proliferator activated receptor Y", Phytother. Res, 24, pp.161~
- 김현영, "과채류의 항산화 활성에 미치는 열처리 효과", 한국식품과학회지, 40(2), pp.166~170 (2008), 한국식품과학회
- 정희록, "항산화 활성을 갖는 율피 추출물의 향장 소재 특성", 농업생명과학연구, 45(6), pp.183~191 (2011), 농업생명과학연구원
- I. G. Hwang, "Biological activity and heat treatment processing of foods,", Food Science Ind, 44, pp.56~ (2011)
- 황인국, "열처리 조건에 따른 한국산 배(Pyrus pyrifolia Nakai)즙의이화학적 특성 변화", 한국식품과학회지, 38(3), pp.342~347 (2006), 한국식품과학회
- 모정희, "측백나무 추출물의 Tyrosinase 활성저해 및 Melanin 생성 저해", 아시안뷰티화장품학술지, 13(2), pp.189~194 (2015), 한국피부과학연구원
- J. Bystryn, "Vitiligo", pp.243~ (2000)
- 조재범, "건조방법에 따른 잣나무(Pinus koraiensis) 잎 추출물의 주름개선 및 미백 효과", Journal of Applied Biological Chemistry, 60(1), pp.73~78 (2017), 한국응용생명화학회
- 신정혜, "숙성 온도에 따른 마늘의 이화학적 성분 및 항산화 활성의 변화", 한국식품영양과학회지, 37(9), pp.1174~1181 (2008), 한국식품영양과학회
- 이진영, "Comparison of Biological Activity between Nelumbo nucifera G. Extracts and Cosmetics Adding Nelumbo nucifera G.", 생명과학회지, 20(8), pp.1241~1248 (2010), 한국생명과학회
- K. J. Lee, "Protective effect of Platycodin Radix on carbon tetrachloride-induced hepatotoxicity", Food Chem. Toxicol, 40, pp.517~ (2002)
- K. J. Lee, "Hepatoprotective effects of Platycodon grandiflorum on acetaminophen induced liver damage in mice", Cancer Lett, 174, pp.73~ (2001)
- 우관식, "열처리한 감초추출물의 항산화활성", 한국식품과학회지, 38(3), pp.355~360 (2006), 한국식품과학회
- K. Tsukahara, "Inhibition of ultraviolet-B-induced wrinkle formation by an elastase-inhibiting herbal extract: implication for the mechanism underlying elastase-associated wrinkles", Int. J. Dermatol, 45, pp.460~ (2006)
- M. El-Domyati, "Intrinsic aging vs. photoaging: a comparative histopathological, immunohistochemical and ltrastructural study of skin", Exp. Dermatol, 11, pp.398~ (2002)
- 장민정, "밤부산물(율피)의 주름개선 및 미백 효과", 생명과학회지, 21(5), pp.734~738 (2011), 한국생명과학회
- 박미숙, "전처리 방법과 비율을 달리하여 제조한 도라지 양갱의 품질 특성에 관한 연구", 동아시아식생활학회지, 19(1), pp.78~88 (2009), 동아시아식생활학회
- N. Tsuji, "The role of elastases secreted by fibroblast in wrinkle formation: implication through selective inhibition of elastase activity", Photochem. Photobiol, 74, pp.283~ (2001)
- 권오찬, "고온고압처리에 따른 마늘(Allium sativum L.)의 이화학적 특성", 한국식품과학회지, 38(3), pp.331~336 (2006), 한국식품과학회
- S. P. Jeroma, "Identification of collagen fibrils in scleroderma skin", J. Invest. Dermatol, 90, pp.48~ (1998)
- 정승일, "도라지 분말을 첨가한 식혜의 품질 특성", 한국식품영양과학회지, 42(5), pp.759~765 (2013), 한국식품영양과학회
- S. T. Lee, "Production of curd yogurt from the roots of Platycodon grandiflorum (Jacq) A. DC", Korean J. Medicinal Crop. Sci, 6, pp.265~ (1998)
- 황수정, "도라지 분말이 설기떡의 일반성분 및 품질특성에 미치는 영향", 한국식생활문화학회지, 22(1), pp.77~82 (2007), 한국식생활문화학회
- 황성연, "건조 도라지 추출물 및 분획물의 총 페놀계 화합물 함량 및 인체 암세포 증식 억제효과", 한국식품과학회지, 45(1), pp.84~89 (2013), 한국식품과학회[DOI]
- 이상훈, "열처리 무 추출물의 이화학적 특성과 항산화 활성", 한국식품영양과학회지, 38(4), pp.490~495 (2009), 한국식품영양과학회
- T. Konishi, "The structures of platycodin A and C, monoacetylated saponins of the roots of Platycodon grandiflorum", Chem. Pharm. Bull, 26, pp.668~ (1976)
- 양승준, "고온고압처리에 의한 인삼의 성분 변화", 한국식품과학회지, 38(4), pp.521~525 (2006), 한국식품과학회
- Y. S. Kim, "Isolation of a new saponin and cytotoxic effect of saponins from the root of Platycodon grandiflorum on human tumor cell lines", Planta Med, 71, pp.566~ (2005)
- Y. P. Kim, "Inhibition of prostaglandin E2 production by platycodin D isolated from the root of Platycodon grandiflorum", Planta Med, 67, pp.362~
- V. Dewanto, "Processed sweet corn has higher antioxidant activity", J. Agric. Food Chem, 50, pp.4959~ (2002)