Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Inhibitory Effect of Ethanol Extract and Juice of the Korean Cherry (Prunus tomentosa Thunberg) on Tyrosinase Activity In vitro

앵두과즙과 Ethanol 추출액의 In vitro에서 Tyrosinase 활성 저해효과

  • Hwang, Ho-Sun (Department of Agricultural Chemistry, College of Life Science and Natural Resources, Wonkwang University) ;
  • Kim, Joong-Man (Department of Agricultural Chemistry, College of Life Science and Natural Resources, Wonkwang University) ;
  • Song, Young-Ae (Department of Agricultural Chemistry, College of Life Science and Natural Resources, Wonkwang University) ;
  • Jeon, Ye-Jung (Department of Agricultural Chemistry, College of Life Science and Natural Resources, Wonkwang University)
  • 황호선 (원광대학교 생명자원과학대학 농화학과) ;
  • 김중만 (원광대학교 생명자원과학대학 농화학과) ;
  • 송영애 (원광대학교 생명자원과학대학 농화학과) ;
  • 전예정 (원광대학교 생명자원과학대학 농화학과)
  • Published : 2001.12.01
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Abstract

To develop a functional beverage from Korean cherry (Prunus tomentosa Thunberg), inhibition effect of ethanol extract and juice of the korean cherry on melanin systhesis and tyrosinase activity in vitro was investigated. Inhibition ratio of tyrosinase activity increased as the concentration of solid of korean cherry juice increased, and inhibition affect was high in initiation step of enzyme reaction and then gradually decreased. Inhibition ratio of tyrosinase activity was high in the 70% (v/v) ethanol extract of the cherry and the highest in the ethyl acetate fraction of the 70% (v/v) ethanol extract. Ultimatly, the amounts of functional matter (melanin synthesis inhibitor) in the cherry was highest in ethyl acetate fraction of the ethanol extract.

본 연구는 앵두 과즙과 ethanol 추출액의 tyrosinase 활성억제효과를 조사하였다. 앵두과즙에 대한 tyrosinase 활성 저해효과는 반응 초기에 가장 높았으나 점차 감소하는 경향을 보였으며 앵두과즙의 농도가 높을수록 높은 저해율을 보였다. 앵두 ethanol 추출액의 tyrosinase 활성 저해효과는 ethanol 추출액에서 얻어진 추출물의 농도가 높을수록 증가하였으며 70%(v/v) ethanol 추출액에서 가장 높았다. 한편 70%(v/v) ethanol 추출액의 전처리 시료중 ethyl acetate층이 73.8%의 높은 tyrosinase 활성 저해율을 보였다. 이는 앵두의 특정성분이 tyrosinase 활성을 저해하는 것으로 판단되어 기능성을 나타내는 물질에 대한 정성 및 정량의 추가적인 연구가 필요하다.

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