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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Tyrosinase Inhibitory Activity and Neuronal Cell Protection of Hydrothermal Extracts from Watermelons

수박 열수 추출물의 Tyrosinase 저해능과 신경세포 보호효과

  • Heo, Da-Jeong (Dept. of Food Science and Biotechnology, Kyungnam University) ;
  • Kim, Su-Jung (Dept. of Food Science and Biotechnology, Kyungnam University) ;
  • Choi, Ae-Ran (Dept. of Food Science and Biotechnology, Kyungnam University) ;
  • Park, Hae-Ryong (Dept. of Food Science and Biotechnology, Kyungnam University) ;
  • Lee, Seung-Cheol (Dept. of Food Science and Biotechnology, Kyungnam University)
  • 허다정 (경남대학교 식품생명학과) ;
  • 김수정 (경남대학교 식품생명학과) ;
  • 최애란 (경남대학교 식품생명학과) ;
  • 박해룡 (경남대학교 식품생명학과) ;
  • 이승철 (경남대학교 식품생명학과)
  • Received : 2013.06.04
  • Accepted : 2013.07.27
  • Published : 2013.10.31
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Abstract

In our study, each part (flesh, white rind, and green rind) of watermelon was extracted using hydrothermal extraction method at temperatures ranging from 100 to $300^{\circ}C$ at the intervals of 10, 30, and 60 min. We found that hydrothermal treatment has a significant bearing not only on tyrosinase inhibitory activity but also on neuronal cell protection of watermelon parts. The peak tyrosinase inhibitory activity (about 93%) was observed in both the flesh and green rind extracts at $300^{\circ}C$ for 60 min. In addition, we observed that hydrothermal extracts of watermelon parts at $300^{\circ}C$ for 60 min also evidenced significant protection effect for neuronal cell against $H_2O_2$ in a concentrationdependent manner. The results of this study confirm that hydrothermal treatment may be an efficient processing method for the purpose of obtaining potent bioactive substances from watermelon.

수박을 과육, 외피, 내피로 나누어 $100{\sim}300^{\circ}C$에서 10, 30, 60분간 열수 추출하여 tyrosinase 저해활성과 신경세포 보호효과를 조사하였다. Tyrosinase 저해활성은 온도가 높을수록 시간이 증가할수록 높아졌으며, 과육과 외피에서 $300^{\circ}C$, 60분 처리했을 때, 약 93%로 가장 높은 저해활성을 보였다. $300^{\circ}C$에서 60분간 열수 추출한 수박 추출물을 PC12 세포주에 농도별로(10, 50, 100, 500 ${\mu}g/mL$) 처리하여 신경세포 보호효과를 확인하였다. 열수 추출을 하지 않은 수박 부위별 추출물은 $H_2O_2$ 처리군과 세포생존율의 유의적 차이가 없었으며 이를 통해 신경세포 보호효과가 없음을 확인하였으나, 열수 추출물들은 $H_2O_2$ 단독 처리군에 비해 세포생존율이 증가하였다. 이상의 결과들은 열수 처리가 수박에 함유된 유용 물질들의 추출에 매우 유용한 공정임을 시사한다.

Keywords

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