Journal of Convergence for Information Technology (융합정보논문지)

Convergence Society for SMB (중소기업융합학회)
권호 표지
DOI QR코드

DOI QR Code

A Study of Physiological Activities for Cosmeceutical Ingredient from Fermented Aroniamelanocarpa Extract

화장품 소재로서 아로니아 발효추출물의 생리활성 연구

  • Kang, Jeong Ran (Department of Pharmaceutical Engineering, Woosuk University) ;
  • Oh, Dong-Soon (Department of Pharmaceutical Engineering, Woosuk University) ;
  • Huang, Xiao Xiao (Department of Pharmaceutical Cosmetics Engineering, Woosuk University) ;
  • Kim, Jong-Hwa (Department of Pharmaceutical Engineering, Woosuk University) ;
  • Han, Kap-Hoon (Department of Pharmaceutical Engineering, Woosuk University)
  • 강정란 (우석대학교 제약공학과) ;
  • 오동순 (우석대학교 제약공학과) ;
  • 황소소 (우석대학교 일반대학원 제약.화장품 공학과) ;
  • 김종화 (우석대학교 제약공학과) ;
  • 한갑훈 (우석대학교 제약공학과)
  • Received : 2019.11.28
  • Accepted : 2020.01.20
  • Published : 2020.01.28
Download PDF
⟨ Previous Next ⟩

Abstract

Due to the unique sourness and sweet taste of Aronia, it is necessary to develop it for processing rather than raw. The antioxidant activity and cytotoxin about the aronia powder fermentation extract using lactobacillus are verified. In the case of total polyphenol content, the content of non-fermented extract was 32.15 ㎍/mg fermentation extract, 43.08 ㎍/mg after fermentation, and the flavonoid content was 0.47 ㎍/mg in non-fermented extract and 0.44 ㎍/mg in fermented extract, which was similar to that of non-fermented extract. In the DPPH radical inhibition assay, 77.5% of the non-fermented extract and 89.1% of the fermented extract showed better activity than the non-fermented extract. Nitric oxide (NO) measurement showed a concentration-dependent inhibitory effect. From the above results, it was confirmed that the fermentation of Aronia powder could be utilized based on some antioxidant activities and the possibility of using it as a vegetable extract and fermented cosmetic material in the future.

아로니아는 특유의 신맛과 떫은 맛 때문에 생과보다는 가공용으로 개발할 필요성이 대두되고 있다. 유산균을 이용한 아로니아분말 발효추출물에 대한 항산화 활성 및 세포독성을 검정한 결과 총 폴리페놀 함량의 경우 발효전 32.15 ㎍/mg, 발효 후 43.08 ㎍/mg으로 증가하였고, 플라보노이드 함량은 발효전 0.47 ㎍/mg, 0.44 ㎍/mg 으로 조금 높거나 유사하게 나타내었다. DPPH radical 억제 활성은 발효전 77.5% 에서 89.1%로 발효전보다 조금더 높은 활성을 나타냈으며, Nitric oxide (NO) 측정은 농도 의존적인 억제효능이 나타났다. 이상의 결과로부터 아로니아분말을 발효할 경우 일부 항산화 활성을 기반으로한 활용가능성과 향후 식물성 천연 추출물과 발효 화장품 소재로서의 이용가능성을 확인할 수 있었다.

Keywords

References

  1. T. Tsuneo & T. Akira. (2001). Chemical components and characteristics of black chokeberry. Nippon. Shokuhin. Kagaku. Kogaku. Kaishi, 48, 606-610. https://doi.org/10.3136/nskkk.48.606
  2. J. M. Yoon, T. R. Hahn & H. H. Yoon. (1998). Effect of Copigmentation on the stability of anthocyanins from a Korean pigmentied rice variety. Korean. J. Soc. Food. Sci. Technol, 30(4), 33-738.
  3. C. Heo, N. Y. Kim, H. P. Kim & M. Y. Heo. (2005). Antioxidant activity of vegetables or fruits extract in mice. Yakhak Hoeji, 49(3), 243-250.
  4. N. Jeppsson & R. Johansson. (2000). Changes in fruit quality in black chokeberry (Aronia melanocarpa) during maturation. J. Hort. Sci. Biotechnol, 73, 340-345. https://doi.org/10.1080/14620316.2000.11511247
  5. L. Sueiro, G. G. Yousef, D. Seigler, E. G. Mejia, M. H. Grace & M. A. Lila. (2006). Chemopreventive potential of flavonoid extracts from plantation- bred and wild Aronia melanocarpa (black chokeberry) fruits. J. Food Sci, 71, C480-C488. https://doi.org/10.1111/j.1750-3841.2006.00152.x
  6. A. Jankowski, J. Niedworok & B. Jankowska. (1999). The influence of Aronia melanocarpa elliot on experimental diabetes in the rats. Herba Pol, 45, 345-353.
  7. K. Ohgami, I. Ilieva, K. Shiratori, Y. Koyama, X. H. Jin, K. Yoshida, S. Kase, N. Kitaichi, Y. Suzuki, T. Tanaka & S. Ohno. (2005). Anti-inflammatory effects of aronia extract on rat endotoxin-induced uveitis. Physiol. Pharm, 46, 275-281.
  8. K. Gasiorowski, B. Brokos & H. Tabaka. (2000). Evaluation of the immunomodulatory activity of four compounds exerting antimutagenic effects on human lymphocytes in vitro. Cell. Mol. Biol. Lett, 5, 469-481.
  9. J. M. Lim, U.L. Choi, K. H. Moon, D. G. Kim, J. K. Ok, J. H. Lee & B. T. Oh. (2018). A Study on Aronia czarna Bioconversion of Metabolic Compounds by Salted Fish Host Fermenting Bacteria and Its Enhancement During Fermentation. Korean J. Plant Res, 40(69).
  10. M. S. Blois. (1958). Antioxidant detenninations by the use of a stable free radical. Nature, 181, 1199-1200. https://doi.org/10.1038/1811199a0
  11. V. L. Singleton & J. A. Rossi. (1965). Colorimetry of total phenolics with phosphomolybdic phosphotungstic acid reagents. Am. J. Enol Viticult, 16, 144-158.
  12. S. Pongtip & W. Gritsanapan. (2005). Free Radical Scavenging Activity and Total Flavonoid Content of Siamese Neem Tree Leaf Aqueous Extract from Different Locations. J. Pharm. Sci, 32(1), 31-35.
  13. Z. Diaconeasa, L. Leopold, D. Rugina, H. Ayvaz & C. Socaciu. (2015). Antiproliferative and antioxidant properties of anthocyanin rich extracts from blueberry and blackcurrant juice. Int. J. Mol Sci, 16, 2352. https://doi.org/10.3390/ijms16022352
  14. J. W. Park, Y. J. Lee & S. Yoon. (2007). Total flavonoids and phenolics in fermented soy products and their effects on antioxidant activities determined by different assays. Kor. J. Food Culture, 22, 353-358.
  15. D. H. Kang, J. W. Kim & K. S. Youn. (2011). Antioxidant activities of extracts from fermented mulberry (Cudrania ricuspidata) fruit, and inhibitory actions on elastase and tyrosinase. Kor J. Food Preserv, 18, 238-243.
  16. J. N. Um, W. M. Jin, S. J. Kwang & H. C. Kang. (2017). Enhancement of Antioxidant and Whitening Effect of Fermented Extracts of Scutellariae baicalensis .J. Soc. Cosmet. Sci. Korea, 43(3), 201-210. https://doi.org/10.15230/SCSK.2017.43.3.201
  17. S. Y. Choi, H. S. Cho & N. J. Sung. (2006). The antioxidative and nitrite scavenging ability of solvent extracts from wild grape (Vitis Coignetiea) skin. J. Korean Soc. Food Sci Nutr, 35(8), 961-966. https://doi.org/10.3746/jkfn.2006.35.8.961
  18. D. H. Kang, J. W. Kim & K. S. Youn. (2011). Antioxidant activities of extracts from fermented mulberry (Cudrania ricuspidata) fruit, and inhibitory actions on elastase and tyrosinase. Kor J. Food Preserv, 18, 238-243.
  19. K. Ohgami, I. Ilieva, K. Shiratori, Y. Koyama, X. H. Jin, K. Yoshida, S. Kase, N. Kitaichi, Y. Suzuki, T. Tanaka & S. Ohno.(2005). Anti-inflammatory effects of aronia extract on rat endotoxin-induced uveitis. Physiol. Pharm, 46, 275-281.
  20. K. Gasiorowski, B. Brokos & H. Tabaka. (2000). Evaluation of the immunomodulatory activity of four compounds exerting antimutagenic effects on human lymphocytes in vitro. Cell. Mol. Biol. Lett, 5, 469-481.
  21. H. B. Lee, H. J. Kim, M. S. Chong, H. E. Cho, Y. H. Choi, K. S. Lim & K. N. Lee. (2008). Physiological Activity of Extracts from Mixed Culture of Medical Herbs and Mycelia of Tricholoma matsutake and Cordyceps militaris by Fermentation. Kor. J. Herbol, 23(1), 1-8.
  22. E. Doh. Soo, J. P. Chang, K. J. Kil., M. S. Choi, J. K. Yang. C. W. Yun, S. M. Jeong, Y. H. Jung & G. H. Lee. (2011). Antioxidative Activity and Cytotoxicity of Fermented Allium victorialis L. Extract. Korean J. Plant. Res, 24(1), 30-39. https://doi.org/10.7732/kjpr.2011.24.1.030
  23. H. W. Kim, H. J. Shin, D. B. Hwang, J. E. Lee, H. G. Jeong & D. G. Kim. (2015). Functional Cosmetic Characteristics of Momordica charantia Fruit Extract. Korean. Chem. Eng. Res, 53(3), 289-294. https://doi.org/10.9713/kcer.2015.53.3.289
  24. A. Weisz, L. Cicatiello & H. Esumi. (1996). Regulation of the mouse inducible-type nitric oxide synthase gene promoter by interferon-$\gamma$, bacteriallip opolysa-ccharide, and NG-monomethyl-L-arginine. Biochem J. 316(Pt1), 209-215. https://doi.org/10.1042/bj3160209
  25. Y. C. Liang, Y. T. Huang, S. H. Tsai, S. Y. Lin-shiau, C. F. Chen & J. K. Lin. (1999). Suppression of inducible cyclooxygenase and inducible nitric oxide synthase by apigenin and related flavonoids in mouse macrophase. Carcinogenesis, 20, 1945-1952. https://doi.org/10.1093/carcin/20.10.1945