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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Physiological Effects of Formulations Added with Black Garlic Extract on Skin Care: Oxidative Stress, Tyrosinase and Elastase Activities

흑마늘 추출물을 첨가한 화장품의 기능성 평가: Tyrosinase와 Elastase 저해 활성 및 산화 스트레스에 미치는 영향 중심으로

  • 정은영 (고려대학교 식품영양학과) ;
  • 홍양희 (동덕여자대학교 식품영양학과) ;
  • 김선희 (수원과학대학 뷰티코디네이션과) ;
  • 서형주 (고려대학교 식품영양학과)
  • Received : 2010.04.09
  • Accepted : 2010.04.18
  • Published : 2010.05.31
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Abstract

We evaluated the physiological effects of formulations added with black garlic extract on skin care. Black garlic was made by spontaneous fermentation for 40 days at $60{\sim}70^{\circ}C$ and 85~95% RH without any additives. When black garlic extract was added to formulation, the tyrosinase activity was decreased significantly (p<0.05, p<0.01, p<0.001). Base formulation inhibited slightly elastase activity (<5%), while black garlic formulation had about 8-fold higher elastase inhibitory activity (p<0.01). It was observed that formulations, with or without black garlic extract, decreased thiobarbituric acid reactive substances (TBARS) and hydrogen peroxide which were increased by UVB irradiation, although there were no significant differences of these contents between black garlic formulation and base formulation. In conclusion, black garlic formulation had high inhibitory activities for tyrosinase and elastase, suggesting that black garlic may have beneficial properties as a material for cosmeceuticals.

본 연구는 흑마늘을 함유한 화장품 시료에 대해 in vitro에서 tyrosinase 및 elastase 저해 활성과 hairless 마우스를 이용해 in vivo에서의 산화스트레스에 대한 항산화 효능을 평가하였다. 그 결과 흑마늘 화장품은 대조 화장품에 비해 유의적으로 낮은 피부 투과율을 나타내었으며(p<0.05, p<0.01) 흑마늘 화장품은 대조 화장품에 비해 유의적으로 높은 tyrosinase(p<0.05, p<0.01, p<0.001)와 elasetase(p<0.01) 활성 억제능을 나타내었다. 또한 UVB로 증가된 피부조직내 지질 과산화물과 과산화수소의 생성에 대해 대조 화장품에 비해 흑마늘 화장품은 더 높은 억제 경향을 나타내었다. 따라서 이러한 본 연구의 결과는 흑마늘이 기능성화장품 소재로의 가능성이 큼을 시사한다.

Keywords

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