Earticle

초록

한국어

본 연구에서는 식품으로 널리 애용되고 있는 막걸리의 항산화효능 및 티로시나아제 활성 억제효과를 연구하여 기능성 화장품 소재로서의 가능성을 평가하고자 하였다. 시료는 시판 막걸리 잔사에 MeOH 3 L를 가한 후 얻어진 현탁액을 농축한 후 EtOAc 3 L을 가하고 분획하여 상층을 최종시료로 사용하였다. MTT assay 평가에서는 100~1,000 μg/mL 범 위의 농도에서 세포독성이 전혀 나타나지 않았고, 항산화활성은 농도 의존적 경향을 보였으며, EC50은 7.008 mg/mL로 높은 활성을 보였다. 또 티로시나아제 저해 활성 결과 추출물의 IC50 값은 49.22 mg/mL로 나타났다. 이상의 결과로 본 시료는 기능성화장품 원료로서의 가능성이 있음을 확인하였다.

영어

This study aimed at evaluating the potential of makgeolli, which is widely consumed as beverage, as a functional cosmetic ingredient, based on analyses on its antioxidant activity and tyrosinase activity inhibitory effect. The sample was extracted by concentrating the suspension obtained after adding MeOH (3 L) to the residue of a commercial makgeolli and then adding EtOAc (3 L) to the concentrate, which was subjected to fractionation. The upper layer of the fractions was used as the final sample. In MTT assay assessments, no cytotoxicity was observed at a concentration range of 10 to 1,000 μg/mL; the antioxidant activity of the extract showed a concentration-dependent tendency and it had a high activity with an EC50 of 7.008 mg/mL. Also, in a tyrosinase activity inhibitory effect assessment, the extract showed an IC50 value of 39.22 mg/mL. These results confirmed that this sample has potential as a functional cosmetic ingredient.

목차

Abstract
 요약
 1. INTRODUCTION
 2. MATERIALS AND METHODS
  2.1 Reagents and apparatus
  2.2 Sample Extraction
  2.3 DPPH assay
  2.4 Inhibition of Tyrosinase Activity
  2.5 Safety Test
 3. RESULTS AND DISCUSSION
  3.1 Antioxidant activity
  3.2 Inhibition of Tyrosinase Activity
  3.3 ActivitySafety Test
 4. CONCLUSION
 REFERENCES

저자

• Kyung-won Park [ 박경원 | Dep. of Chemical Engineering, Soongsil University ]
• Da-hee Kwak [ 곽다희 | Dep. of Chemical Engineering, Soongsil University ]
• Hye-Jin Kwon [ 권혜진 | Dep. of Chemical Engineering, Soongsil University ] Corresponding author

참고문헌