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Photo-protective and Anti-melanogenic Effect from Phenolic Compound of Olive Leaf (Olea europaea L. var. Kalamata) Extracts on the Immortalized Human Keratinocytes and B16F1 Melanoma Cells

첫 페이지 보기
  • 발행기관
    한국식품과학회 바로가기
  • 간행물
    Food Science and Biotechnology SCIE KCI 등재 SCOPUS 바로가기
  • 통권
    Volume 18 Number 5 (2009.10)바로가기
  • 페이지
    pp.1193-1198
  • 저자
    Ju Yeon Ha, Hyun Kyung Choi, Myoung Jin Oh, Hae-Yeon Choi, Chang Seo Park, Han-Seung Shin
  • 언어
    영어(ENG)
  • URL
    https://www.earticle.net/Article/A112620

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원문정보

초록

영어
Ethylacetate and butanol fractions of leaf extracts (OLE) showed the higher contents of total phenolic compounds than hexane and water fractions. Oleuropein contents were 4.21±0.57, 3.92±0.43, 0.32±0.03, 5.76±0.32, and 32.47±0.25 mg/ 100 g for ethanol extract, and hexane, chloroform, ethyl acetate, and butanol fraction, respectively. Treatment of ultraviolet-B (UVB) irradiated cells with 3 OLEs prepared by using ethylacetate and butanol at concentrations 0.001, 0.005, and 0.01% respectively showed significant recovery of cell viabilities. Treatment of dexametason 1 mM reduced tumor necrotic factor (TNF)-α secretion by about 40%. UVB irradiated immortalized human keratinocytes (HaCaT) cells were treated with 3 different OLEs at the same concentrations. Ethylacetate fraction showed the strongest inhibition activity with respect of reduction of the elevated TNF-α. Cytotoxicity of OLEs on the B16-F1 cells was evaluated through thiazolyl blue tetrazolium bromide (MTT) assay. Ethylacetate fraction has no cytotoxicity in the range of 0.005-0.01%. A slight cytotoxicity was observed at the concentration of 0.1% butanol fraction of OLE that caused 10% decrease in cell viability.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

olive leaf extract oleuropein phenolic compound photo-protective anti-melanogenic effect

저자

  • Ju Yeon Ha [ Departmentof Food Science and Technology and Institute of Lotus Functional Food Ingredients, Dongguk University ]
  • Hyun Kyung Choi [ Department of Chemical and Biochemical Engineering, Dongguk University ]
  • Myoung Jin Oh [ Department of Chemical and Biochemical Engineering, Dongguk University ]
  • Hae-Yeon Choi [ Departmentof Food Science and Technology and Institute of Lotus Functional Food Ingredients, Dongguk University ]
  • Chang Seo Park [ Department of Chemical and Biochemical Engineering, Dongguk University ]
  • Han-Seung Shin [ Departmentof Food Science and Technology and Institute of Lotus Functional Food Ingredients, Dongguk University ] Corresponding Author

참고문헌

자료제공 : 네이버학술정보

간행물 정보

발행기관

  • 발행기관명
    한국식품과학회 [Korean Society of Food Science and Technology]
  • 설립연도
    1970
  • 분야
    농수해양>식품과학
  • 소개
    본회는 사회일반의이익에 공여하기 위하여 공공법인의 운영에 관한 법률의 규정에 따라 식품 과학 전반에 관한 이론 및 기술연구와 그 응용을 촉진 및 보급시키며 학술과 사업을 연계시키고, 나아가 국민의 식생활을 질적, 양적으로 향상시킴을 목적으로 한다.

간행물

  • 간행물명
    Food Science and Biotechnology
  • 간기
    격월간
  • pISSN
    1226-7708
  • 수록기간
    1992~2009
  • 십진분류
    KDC 574 DDC 664

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