Journal of the Korea Academia-Industrial cooperation Society (한국산학기술학회논문지)

The Korea Academia-Industrial cooperation Society (한국산학기술학회)
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Antioxidation and Anti-photoaging Effects of White Taraxacum Coreanum Extract by Lactobacillus plantarum

Lactobacillus plantarum에 의한 흰 민들레 발효물의 항산화 및 광노화 억제 효과

  • Hong, Ji Woo (Department of Food Science, SunMoon University) ;
  • Park, Ha Young (Department of Food Science, SunMoon University) ;
  • Kim, Jun Hee (Department of Food Science, SunMoon University) ;
  • Yeom, Suh Hee (Department of Food Science, SunMoon University) ;
  • Kim, Jin Woo (Department of Food Science, SunMoon University)
  • Received : 2021.01.21
  • Accepted : 2021.04.02
  • Published : 2021.04.30
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Abstract

Lactobacillus plantarum SM4, a strain producing β-glucosidase, was isolated from kimchi and fermented with white Taraxacum coreanum to enhance the production of bioactive compounds. The total polyphenol content(TPC), total flavonoid content(TFC), radical scavenging activity(RSA), tyrosinase inhibitory activities(TIA), and collagenase inhibitory activities(CIA) were measured to evaluate the skin whitening and anti-wrinkle effects of the fermented product. The TPC of fermented white T. coreanum was 41.8±0.26 mg GAE/g DW, which was approximately two times higher than the hot-water extraction of 21.4±0.67 mg GAE/g DW. RSA, an indicator of antioxidant activity, was 65.6±4.7% in fermentation, which is four times higher than that of the hot-water extract. TAI and CAI, which are indicators of the whitening and anti-wrinkle effects, were 87.9±4.73% and 66.7±3.48%, respectively, which were 2.4 and 1.5 times higher than those of hot-water extraction. When comparing the UVA(320 nm) protection effects of fermented and hot-water extraction, the fermented white T. coreanum showed higher protection with an absorption rate of 64.7% and 15.2%, respectively. The white T. coreanum fermented product showed higher bioactive properties and improved skin whitening, anti-wrinkle, and UV protection effects through the production of β-glucosidase from L. plantarum SM4.

본 연구는 김치로부터 β-glucosidase 생산하는 Lactobacillus plantarum SM4를 분리하여 흰 민들레 발효를 수행하고 미백과 주름개선 효과를 가지는 생리활성 평가를 위해 총 폴리페놀 함량, 플라보노이드 함량, 항산화 활성, 타이로시네이즈 활성저해, 콜라게네이즈 활성저해, 자외선 차단율을 분석하였다. 흰 민들레 발효물의 총 폴리페놀 함량이 41.8±0.26 mg GAE/g DW로 열수추출물 21.4±0.67 mg GAE/g DW에 비해 2배 가량 증가하였으며 항산화 활성은 65.6±4.7%로 4배 증가하였다. 미백과 주름개선의 지표인 타이로시나아제 및 콜라게네이즈 활성저해에 있어 흰 민들레 발효물이 87.9±4.73%와 66.7±3.48%로 열수추출물에 비해 각각 2.4배와 1.5배 증가한 결과를 보였다. 흰 민들레 발효물과 열수추출물의 자외선 차단 효과를 비교하였을 때, UVA(320 nm) 차단율이 각각 64.7%와 15.2%로 측정되어 흰 민들레 발효물이 열수추출물에 비해 더 높은 효과를 나타내어 김치로부터 분리한 L. plantarum SM4가 생산하는 β-glucosidase를 발효를 통해 피부 미백, 주름 방지, 자외선 차단 효과가 증진됨을 확인하였다.

Keywords

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