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B16F10 Melanoma 세포에서 낙과 배 물 추출물의 멜라닌 생성 저해 효과
신보연(Bo Yeon Shin),정보람(Bo Ram Jung),정종기(Jong Gi Jung),조승식(Seung Sik Cho),방미애(Mi Ae Bang) 한국식품영양과학회 2017 한국식품영양과학회지 Vol.46 No.3
본 연구에서는 낙과 배 물 추출물에 존재하는 미백기능 유효성분으로써 arbutin을 선정하여 HPLC를 통해 가장 높은 함량을 보인 낙과 배 물 추출물로 미백 효과를 알아보았다. 낙과 배 물 추출물의 미백 효과를 알아보기 위하여 B16F10 melanoma 세포를 이용하여 세포 내 tyrosinase 저해 효과, melanin 생성 저해 효과, tyrosinase와 관련된 단백질 발현에 미치는 영향을 연구하였다. 그 결과 낙과 배 물 추출물은 tyrosinase 활성과 B16F10 melanoma 세포의 melanin 생성 저해 효과를 나타내었다. 또한, MiTF와 tyrosinase의 발현의 억제를 통해 미백 효과를 나타내는 것으로 확인되었으며, mushroom tyrosinase 결과를 통해 melanin 생성 과정에 있어 tyrosinase를 직접 저해하는 것이 아닌 세포 내에서 tyrosinase의 발현 조절을 통해 저해하는 것으로 확인하였다. 따라서 낙과 배 물 추출물은 천연 arbutin 미백 기능성 화장품 소재 개발로 이용 가능성이 높은 것으로 판단된다. 낙과 배를 이용한 새로운 뷰티케어 소재를 개발하고 이들의 피부 기능성을 밝혀냄으로써 낙과 배의 다양한 활용성이 증대될 것으로 기대되며, 이를 통하여 국내 과실 농가 및 관련 사업에 기여할 것으로 생각된다. This study investigated the water extracts of fallen pear (FPWE) on tyrosinase activity and melanogenesis. In the present study, we examined the effects of FPWE on mushroom tyrosinase activity in vitro, B16F10 melanoma cell tyrosinase activity, melanin contents, and expression of melanogenic enzyme proteins such as tyrosinase. An apparent down-regulatory effect on tyrosinase activity was observed when B16F10 cells were incubated with FPWE. Results of melanin assay using B16F10 cells treated with different concentrations (50, 125, and 250 μg/mL) of FPWE showed a dose-dependent decrease in melanin content. To determine whether or not FPWE indirectly affects tyrosinase activity, we assessed mushroom tyrosinase activity upon treatment with various concentrations (125, 250, 500, and 1,000 μg/mL) of FPWE. In addition, we investigated changes in the protein level of tyrosinase by using Western blotting. Tyrosinase and microphthalmia-associated transcription factor expression levels in B16F10 melanoma cells were reduced in a dose-dependent manner by FPWE. These results suggest that FPWE reduced melanin formation by inhibition of tyrosinase activity. Therefore, we suggest that FPWE could be used an effective whitening agent for skin.
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경북지역 주부들의 전통 부엌 세간의 보유 현황 및 이용실태 조사 연구
한재숙,최영희,조연숙,변재옥,한경필,김현옥,정종기,최석현 동아시아식생활학회 2002 동아시아식생활학회지 Vol.12 No.4
Housewives residing in the Kyongsang-Buk-do area were surveyed to determine their ownership of Korean traditional kitchen appliances and their usages. A breakdown of the appliances for the survey was as follows: 16 tableware, 17 household utensils, 15 heating utensils, 14 ceramic and earthen pottery, 6 stone utensils, 9 cooking utensils, 9 utensils made of the dried bamboo and bush clover, and 13 dining tables ("sang"). The types of the appliances with the largest ownerships and most frequently used were as follows: The jeopsi was most frequently owned, followed by the daejeop and the jaengban. The most frequently used item was the jubal,, followed by the daejeop and the jeopsi. Among the wooden utensils, bangmangi was most frequently owned, followed by the chanjang, the che, the doe, mal and hop. The most frequently used household utensil was the chanjang, followed by the takjasang and the doe, mal and hop. The utensil the most people owned for heating was the jujeonja, followed by the seoksoe, the musoesot and the siru. The most frequently used utensil for heating was the jujeonja, the musoesot and the seoksoe, in the order. As for the ceramic and earthen pottery, hangari and dok were owned and used most frequently. The maetdol and the jeolgu, though very low in their ownership rate, were most frequently owned items among the stoned utensils. The kal and the doma were the most frequently owned and used cooking utensils. The sokuri, and the chaeban and the baguni were the most frequently owned among the utensils made of the dried bamboo, bush clover and straw, while the sokuri was used the most frequently, followed by the chaeban and the jori. Among the dining tables, the kyojasang was the item most frequently owned, followed by the seonban and the chaeksangban, while the wonban was the most frequently used, followed by the kyojasang and the chaeksangban.
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한재숙,한경필,성선향,조연숙,박경숙,김현옥,정종기 동아시아식생활학회 2000 동아시아식생활학회지 Vol.10 No.6
The purpose of this study was to survey the awareness and use for traditional foods of housewives in Kyong-buk area. The results were as follows : Residental areas were city(43.9%) and the county(56.1%). Region were divided as the north resources circle(28.3%), the east coast circle (21.0%), the middle west circle (21.7%), and the south city circle (29.0%). The performance degree of times and seasons of the year customs was Seolnal, Chuseuk, Daeboreum and Dongji in order. Preparation foods of Seolnal were deukguk, vegetablejeon, fishjeon, namul and gangjeung in order. Preparation foods of Chaseuk were songpeon, vegetablejeon, namul, fishjeon and fruits in order. The country foods were sikhae, muk, pumpkin, golbangiguk, yakga and potato in order.
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