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식품소재화를 위한 Calendula officinalis L. 꽃잎의 항피부노화 기능성 규명 및 비효소적 연화 기술 연구

Non-enzymatic softening of Calendula officinalis L. petals and its anti-skin aging effect for food materialization

  • 임석원 (호서대학교 식품제약공학부 식품공학전공) ;
  • 최성빈 (인천대학교 생명나노바이오공학과) ;
  • 이범주 (인천대학교 생명나노바이오공학과) ;
  • 김형섭 (호서대학교 식품제약공학부 식품공학전공) ;
  • 이다영 (호서대학교 식품제약공학부 식품공학전공) ;
  • 변상균 (인천대학교 생명나노바이오공학과)
  • Lim, Seokwon (School of food and pharmaceutical engineering, food engineering track, Hoseo University) ;
  • Choi, Sungbin (Department of Bioengineering and Nano-Bioengineering, Incheon National University) ;
  • Lee, Pomjoo (Department of Bioengineering and Nano-Bioengineering, Incheon National University) ;
  • Kim, Hyung-sup (School of food and pharmaceutical engineering, food engineering track, Hoseo University) ;
  • Lee, Da-young (School of food and pharmaceutical engineering, food engineering track, Hoseo University) ;
  • Byun, Sanguine (Department of Bioengineering and Nano-Bioengineering, Incheon National University)
  • 투고 : 2019.05.30
  • 심사 : 2019.06.07
  • 발행 : 2019.06.30

초록

UVB에 의한 MMP-1의 과발현이 카렌듈라 꽃잎을 처리하여 주면 농도의존적으로 감소하였다. 이를 통해 연화시킨 카렌듈라 꽃잎이 UVB에 의한 피부의 광노화를 억제시킬 수 있다는 것을 확인하였다. 가열과 산처리의 복합처리를 통한 카렌듈라 꽃잎의 연화에서 처리시간, 온도, pH에 따른 연화 수준을 punctual test를 통해 비교 분석하였다. Hardness 값의 비료 분석을 통해 연화특성 및 효과가 처리 조건들에 의해 다름을 확인할 수 있었으며, $70^{\circ}C$ 이상의 높은 온도에 의한 연화효과가 산처리에 의한 효과보다 더 큰 것을 확인할 수 있었다. 하지만 열처리에 의한 연화의 경우 에너지 소비가 큰 것을 고려할 때, pH 2.1에서는 $50^{\circ}C$, 30분의 열처리만으로도 $70^{\circ}C$ 이상의 열처리 효과가 나타나므로, 이 연화처리 조건이 경제적으로 가장 효율적이라 판단되었다.

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Fig. 1. Effect of calendula extract on cell viability of Hs68 human dermal fibroblasts.

SPGHB5_2019_v51n3_243_f0002.png 이미지

Fig. 2. Effect of calendula extract on MMP-1 production.

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Fig. 3. Profiles of punctual test.

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Fig. 4. Comparison of hardness upon softening conditions.

과제정보

연구 과제 주관 기관 : 한국연구재단, 농업기술평가원

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