Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of Polyphenol Compounds from Persimmon Leaves (Diospyros kaki folium) on Allergic Contact Dermatitis

감잎(Diospyros kaki folium) Polyphenol 화합물군이 알레르기성 접촉피부염에 미치는 영향

  • Park, Mu-Hee (Dept. of Food Science and Technology, Yeungnam University) ;
  • Choi, Cheong (Dept. of Food Science and Technology, Yeungnam University) ;
  • Bae, Man-Jong (Faculty of Life Resources and Engineering, Kyungsan University)
  • 박무희 (영남대학교 식품가공학과) ;
  • 최청 (영남대학교 식품가공학과) ;
  • 배만종 (경산대학교 생명지원공학부)
  • Published : 2000.02.01
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Abstract

This study was to investigate antiallergic contact hypersensitivity of the polyphenol fractons isolated from persimmon leaves (Diospyros kaki folum). The result of the allergic contact dermatitis is a common skin disease resulting from specific immunologic sensitization due to topically applied allergens. Here the contact hypersensitivity was assayed and obdominal skin morphological changes including mast cells were examined. At contact hypersensitivity assay, less right ear swelling occured in the polyphenol fraction I, II and III groups compared to the control group. The number of mast cells was significantly decreased in the sample groups than the control group.

한국산 감잎으로부터 폴리페놀 화합물군을 분리하여 알레르기성 접촉피부염에 미치는 영향을 관찰하였다. 그 결과 대조군에 비해 폴리페놀 화합물군에서 era swelling이 감소되었으며, 비만세포의 분포에서도 대조군에 비하여 감잎 폴리페놀 화합물 투여군에서 매우 적은 수가 확인되었으며, 이러한 결과는 제4형 알레르기 반응을 지연 또는 예방할 수 있는 생약제로서의 가능성을 시시하는 것으로 보여진다.

Keywords

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