Inhibitory Effect of Angelica keiskei Extracts on Melanogenesis

신선초 추출물의 멜라닌 생성 억제활성

  • Son, Hyeong-U (Department of Food Science & Biotechnology, Kyungpook National University) ;
  • Nam, Dong-Yoon (Department of Food Science & Biotechnology, Kyungpook National University) ;
  • Kim, Min-Ah (Department of Food Science & Biotechnology, Kyungpook National University) ;
  • Cha, Yong-Su (Department of Food Science & Biotechnology, Kyungpook National University) ;
  • Kim, Jong-Myung (Bion Co., Ltd.) ;
  • Shin, Yong-Kyu (Bion Co., Ltd.) ;
  • Lee, Sang-Han (Department of Food Science & Biotechnology, Kyungpook National University)
  • Received : 2011.06.30
  • Accepted : 2011.11.25
  • Published : 2011.12.30


Angelica keiskei is a perennial herb belonging to the Umbelliferae family. In this study, the whitening effect of A. keiskei extracts was examined through melanogenesis and tyrosinase inhibitory assays. The ethanol extract (50%) significantly inhibited tyrosinase in a concentration-dependent manner. RT-PCR revealed that the extract exhibited decreased expression of tyrosinase, tyrosinase-related protein-1, tyrosinase-related protein-2, and melanocyte-inducing transcription factor. These results suggest that the extract can be used as an ingredient for the development of cosmeceuticals.


Supported by : 경북대학교


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