제비고깔(Delphinium grandiflorum)꽃 추출물의 항산화, 항염증, 피부 주름 생성 억제 및 모공축소 효과

김다현,김유경,김희연,김희인,김종석,박혜진,조영제 한국식품영양과학회 2023 한국식품영양과학회지 Vol.52 No.8

Several phenolic compounds obtained from plants exert good biological activities. Delphinium grandiflorum flowers have been used for the prevention or treatment of cancer and osteoporosis. This study examines the antioxidantive and biological enzyme activities of phenolic compounds present in Delphinium grandiflorum flower extracts. Total phenol contents were evaluated using the Folin-Ciocalteu method. Antioxidant activities were determined by measuring DPPH, antioxidant protection factor, ABTS+, and TBARS. We further evaluated inhibitory activity against hyaluronidase, elastase, collagenase and astringent effect. DPPH scavenging activity was determined to be 90.07% and 100% and the ABTS radical scavenging activity was 99.54% and 100% in water and ethanol extract containing 100 μg/mL phenols, respectively. The PF activity confirmed high antioxidant effects at 1.26 PF and 1.27 PF, whereas the TBARs inhibitory activity was 24.05% and 69.55%, in water and ethanol extract, respectively. Examining the inhibitory effects of elastase and collagenase for wrinkle improvement revealed an inhibition rate of 41.21% and 82.58%, respectively, at a phenolics concentration of 400 μg/mL in 70% ethanol extract. Hyaluronidase is known to induce an inflammatory effect. Hyaluronidase inhibitory rates of 24.52% and 16.81% were obtained at 400 μg/mL phenolics concentrations of water and ethanol extract, respectively. The astringent effect showed an activity of 44.82% at a concentration of 400 μg/mL phenolics in the 70% ethanol extract. These results indicate the potential of the DGF extract to be applied as a functional cosmetic and beauty food resource imparting antioxidant, anti-inflammatory, anti-wrinkle and pore-reducing effects. 제비고깔꽃 추출물의 페놀 화합물 함량을 정량한 결과, 70% 에탄올 추출물에서 13.38±0.38 mg/g, 물 추출물에서 13.37 ±0.64 mg/g으로 가장 높게 나타났다. 제비고깔꽃 유래의 고형분(solid)과 추출물(phenolics)의 생리활성을 비교하기 위하여 동일한 농도인 100 μg/mL로 제조하여 생리활성을 비교한 결과, phenolics의 경우 물 추출물과 70% 에탄올 추출물 모두 DPPH와 ABTS 라디칼 소거능이 동일 농도의 고형분에 비해 각각 4배, 10배 정도 높은 것으로 확인되었다. 따라서 제비고깔꽃 추출물의 생리활성은 추출물에 함유된 phenolics에서 기인하는 것으로 판단하였다. 제비고깔꽃 추출물 100 μg/mL phenolics 농도에서 나타내는 항산화 효과 중 DPPH 라디칼 소거 활성은 물 추출물과 에탄올 추출물에서 각각 90.07%와 100.00%, ABTS 라디칼 소거능은 각각 99.54%와 100.00%, antioxidant protection factor는 각각 1.26 PF와 1.27 PF를 나타내었으며, TBARS 활성 저해능은 각각 24.05%와 69.55%를 나타내어 높은 항산화 효과를 나타내는 것으로 판단되었고 항산화 효과들은 phenolics 함량 증가에 따라 농도 의존적으로 효과가 높아지는 것으로 확인되었다. 또한, 주름개선 효과를 나타내는 elastase와 collagenase 억제 효과를 살펴본 결과, elastase 억제 효과는 70% 에탄올 추출물 400 μg/mL phenolics 농도에서 41.21%의 저해율을 나타내었으며, 동일 농도에서 collagenase 저해 효과는 82.58%의 저해율을 나타내어 매우 우수한 주름생성 억제 효능을 나타내는 것으로 확인되었다. 모공축소 효과를 나타내는 수렴 효과는 70% 에탄올 추출물 400 μg/mL phenolics 농도에서 44.82%의 활성을 나타내었으며, 염증 억제 효과를 나타내는 hyaluronidase 억제 효과는 물 추출물과 70% 에탄올 추출물 400 μg/mL phenolics 농도에서 각각 24.52%와 16.81%의 저해율을 나타내었다. 이상의 결과로 제비고깔꽃 추출물은 항산화, 항염증, 주름개선 및 모공축소 효과를 얻을 수 있는 기능성 화장품 원료 및 미용식품 소재로의 활용이 가능할 것이라 판단되었다.

Phenolics Enrichment Process from Unripe Apples

Zheng, Hu-Zhe,Hwang, In-Wook,Kim, Byoung-Kwan,Kim, Young-Chan,Chung, Shin-Kyo The Korean Society for Applied Biological Chemistr 2014 Applied Biological Chemistry (Appl Biol Chem) Vol.57 No.4

Unripe apples contain significant amount of phenolics with various health benefits. A pilot scale enrichment process of unripe apple phenolics with Viscozyme L extraction and XAD-7 sorption process, based on the total phenolic content (TPC), phenolics content by high-performance liquid chromatography analyses, and antioxidant activities were studied. Antioxidant activities were tested by measuring oxygen radical absorbing capacity (ORAC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, and ferric-reducing antioxidant power (FRAP). The phenolics-rich final product, apple antioxidant phenolics (AAP) has 771-fold higher TPC and 600-fold higher antioxidant activity of unripe apples. Through XAD-7 sorption AAP showed 52, 87, 70 and 44-fold increases in TPC, ORAC, DPPH and FRAP values, respectively. AAP showed more than 95% stability at the temperature range of 20 to $120^{\circ}{\ldots}$ and pH range of 1.47 to 8.5. Apple phenolics extraction process of Viscozyme L extraction coupled with XAD-7 sorption could be applied to the production of health benefit antioxidants.

Mechanisms of Hela Cell Apoptosis Induced by Abnormal Savda Munziq Total Phenolics Combined with Chemotherapeutic Agents

Zhang, Yun-Xia,Abliz, Guzalnur,Ye, Wei-Jun,Mutalipu, Zuohelaguli,Li, Xiao-Wen,Wang, Hai-Qin,Buranjiang, Gulimire,Upur, Halmurat Asian Pacific Journal of Cancer Prevention 2014 Asian Pacific journal of cancer prevention Vol.15 No.2

Objective: To investigate the effects of abnormal Savda Munziq (ASMq) total phenolics combined with cisplatin and docetaxel on the Hela cell growth. Methods: In vivo cultured Hela cells were treated with cisplatin, docetaxel, total phenolics, cisplatin+total phenolics or docetaxel+total phenolics. MTT was performed to assess inhibition of cell proliferation, flow cytometry to detect apoptosis, and semi-quantitative RT-PCR to test for survivin and Bcl-2 expression. Results: The total phenolics, cisplatin and docetaxel had significant inhibitory and apoptosis-promoting effects on Hela cells (P<0.05), with the early apoptotic rates of $12.8{\pm}0.70%$, $18.9{\pm}3.79%$ and $15.8{\pm}3.8%$; the total phenolics, cisplatin and docetaxel significantly decreased the expression of Bcl-2 and survivin (all P<0.01), especially when used in combination. Conclusion: ASMq total phenolics, combined with cisplatin and docetaxel, could promote the apoptosis of Hela cells possibly through reducing the expression of Bcl-2 and survivin.

삼백초주(三白草酒) 발효과정의 성분 및 특성 변화

김민자,김인재,남상영,이철희,신공식,임재윤 한국약용작물학회 2001 한국약용작물학회지 Vol.9 No.4

삼백초주 제조중 기능성 성분의 이행성 정도를 측정하고자, 증자백미를 기준으로 개량누룩 5%, 양조용수 120%, 삼백초 건엽 분말 2% 또는 건근분말 5%를 첨가하여 삼백초주를 제조하였고, 발효기간에 따른 페놀성 화합물의 함량 변화를 조사하여 얻은 결과를 요약하면 다음과 같다. 1. 삼백초주의 total phenolics, flavonoid phenolics 및 quercetin 관련물질의 함량은 발효기간이 경과할수록 많았다. 2. 삼백초주의 total phenolics와 flavonoid phenolics 함량은 잎삼백초주에서 각각 762.5~1,054.7mg/l와 387.8~537.2mg/l, 뿌리삼백초주는 각각 608.4~928.8 mg/l와 329.5~481.7 mg/l로 잎삼백초주에서 높았다. 3. Quecetin 함량은 잎삼백초주에서는 3.5~3.8mg/l로 발효기간 간에 차이가 미미하였으며, 뿌리 삼백초주에서는 검출되지 않았다. Quercetin 관련 물질의 총함량은 잎삼백초주에서 72.3~84.2 mg/l, 뿌리삼백초주 21.6~32.2 mg/l로 잎삼백초주에서 높았다. 4. 뿌리삼백초주에 비하여 잎삼백초주에서 total phenolics, flavonoid phenolics 및 quercetin 관련물질의 함량이 현저히 높아 잎을 이용하여 삼백초주를 제조하는 것이 효과적이었다. Sambaekcho wines were fermented with 5% improved Nuruk, 120% brewing water, and powdered leaf or root as an additive, then the contents of several important phenolics were examined. As the fermentation progressed, the contents of total and flavonoid phenolics, and quercetin-related substances of the Sambaekcho wines increased continuously. The contents of the functional components of the Sambaekcho wines with powdered leaf were much higher than those of the Sambaekcho wines with powdered root, indicating leaf was more adequate than root in making Sambaekcho wine.

The Biology of Phenolic Containing Vesicles

Schoenwaelder, Monica E.A. The Korean Society of Phycology 2008 ALGAE Vol.23 No.3

Phenolic compounds play a major role in the interaction of plants with their environment. They are thought to have been a feature of higher plants since early colonization of the land. Phenolics are crucial for many important aspects of plant life. They can play structural roles in different supporting or protective tissues, for example in cell walls, they can be involved in defence strategies, and signalling properties particularly in the interactions between plants and their environment. In brown algae, phenolic compounds are contained within membrane bound vesicles known as physodes, and their roles in algae are thought to be similar to those of higher plant phenolics. They can be stained using various histochemical stains, however, none of these stains are phenolic specific so care must be taken during interpretation of such results. Many, but not all phenolics are also autofluorescent under UV or violet light. Physodes are involved in cell wall construction, both in primary and secondary walls in brown algae. They bind together with other wall components to make a tough wall. They have also been found to play a role at fertilization, in blocking polyspermy in some species. Sperm are very quickly rendered immobile after phenolic release from newly fertilized zygotes seconds after fertilization. Phenolic compounds are thought to be important herbivore deterrents in some species due to their astringent nature. Phenolic compounds also offer effective UV protection in the early life stages and also the adults of many algal species. In the future, this factor may also make them an important player in the pharmaceutical and skincare industries.

The Biology of Phenolic Containing Vesicles [Review]

Monica E.A. Schoenwaelder 한국조류학회I 2008 ALGAE Vol.23 No.3

Phenolic compounds play a major role in the interaction of plants with their environment. They are thought to have been a feature of higher plants since early colonization of the land. Phenolics are crucial for many important aspects of plant life. They can play structural roles in different supporting or protective tissues, for example in cell walls, they can be involved in defence strategies, and signalling properties particularly in the interactions between plants and their environment. In brown algae, phenolic compounds are contained within membrane bound vesicles known as physodes, and their roles in algae are thought to be similar to those of higher plant phenolics. They can be stained using various histochemical stains, however, none of these stains are phenolic specific so care must be taken during interpretation of such results. Many, but not all phenolics are also autofluorescent under UV or violet light. Physodes are involved in cell wall construction, both in primary and secondary walls in brown algae. They bind together with other wall components to make a tough wall. They have also been found to play a role at fertilization, in blocking polyspermy in some species. Sperm are very quickly rendered immobile after phenolic release from newly fertilized zygotes seconds after fertilization. Phenolic compounds are thought to be important herbivore deterrents in some species due to their astringent nature. Phenolic compounds also offer effective UV protection in the early life stages and also the adults of many algal species. In the future, this factor may also make them an important player in the pharmaceutical and skincare industries.

Phenolics Enrichment Process from Unripe Apples

Hu-Zhe Zheng,황인욱,김병관,김영찬,정신교 한국응용생명화학회 2014 Applied Biological Chemistry (Appl Biol Chem) Vol.57 No.4

Unripe apples contain significant amount of phenolicswith various health benefits. A pilot scale enrichment process ofunripe apple phenolics with Viscozyme L extraction and XAD-7sorption process, based on the total phenolic content (TPC),phenolics content by high-performance liquid chromatographyanalyses, and antioxidant activities were studied. Antioxidantactivities were tested by measuring oxygen radical absorbingcapacity (ORAC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicalscavenging activity, and ferric-reducing antioxidant power(FRAP). The phenolics-rich final product, apple antioxidantphenolics (AAP) has 771-fold higher TPC and 600-fold higherantioxidant activity of unripe apples. Through XAD-7 sorptionAAP showed 52, 87, 70 and 44-fold increases in TPC, ORAC,DPPH and FRAP values, respectively. AAP showed more than95% stability at the temperature range of 20 to 120°… and pHrange of 1.47 to 8.5. Apple phenolics extraction process ofViscozyme L extraction coupled with XAD-7 sorption could beapplied to the production of health benefit antioxidants.

Phenolic Constituents, Caffeine and Antioxidant Capacities in Green, Oolong and Black Tea Processed from Tender Leaves of Four Cultivars Grown in Sri Lanka

D.C. Abeysinghe,A.M.T. Amarakoon,M.A.K. Jayathilake 한국차학회 2015 한국차학회지 Vol.- No.S

Total antioxidant capacities of green tea, oolong tea and black tea processed from the leaves of four selected tea cultivars i.e. TRI 2025, TRI 777, CY 9 and DT 1 were measured by DPPH assay. Colorimetric Folin-Ciocalteu method was used to determine total phenolics. Catechins and caffeine were identified by HPLC. Significantly higher total phenolic contents and catechins were found in green tea produced from all selected cultivars. Green tea and oolong tea had significantly higher total antioxidant capacities than black tea in all selected cultivars except TRI 777 with highest total antioxidant capacity in green tea. In black tea and oolong tea, cultivar TRI 777 showed significant lowest antioxidant capacity when compared to other selected cultivars. The total antioxidant capacity values were positively correlated with the total phenolics (R2 = 0.78), ECG% (R2 = 0.86), EGC% (R2 = 0.71) and EGCG% (R2 = 0.79). Our results indicate that green tea contains higher amounts of total phenolics, catechins (ECG, EGC, and EGCG) and total antioxidant capacities than oolong and black tea produced from all selected cultivars. Phenolics constituents in made tea are the major contributors to the total antioxidant capacity and made tea with high catechins are good sources of dietary antioxidants.

포도주의 phenol화합물과 항산화 작용

채수규 한국산업식품제조학회 2001 산업식품제조학회지 Vol.5 No.1

포도주의 phenol 화합물은 phenol을 기본구조로 한 flavonoid, non-flavonoid 등 여러 가지 성분이 있으며, 이들 중 항산화력이 강한 것으로서 catechin, quercetin, epicatechin, resveratrol, tannin 등이 있다. 포도주의 phenol 화합물은 뛰어난 항산화력으로 LDL 산화를 억제하므로 관상동맥 질환에 효과가 크다. 그리고 이 phenol 화합물은 각각의 성분보다는 total phenol로서 전체적으로 작용하는 것이 효과가 더 크며 vitamin C.E 등 생리활성 물질과 보완 작용으로 그 효과를 더 높일 수 있다. 그러므로 적포도주의 phenol은 항산화제로서 동맥내 plaque 형성의 전단계인 LDL산화를 억제하고, 혈소판의 응집을 방해하는 역할을 하므로서 관상동맥과 뇌동맥경화증의 진행을 완화시키고 좁아진 동맥에서 혈소판 매개 혈전증을 감소시킨다. The phenolic compounds in wine are mainly composed of flavonoids and nonflavonoids, and strong antioxidative characteristics come from catechin, epicatechin, resveratrol and tannin. These phenolic compounds are useful to prevent cardiovascular diseases by inhibiting oxidation of LDL. Also this antioxidant effect is increased in synergistic total compound form rather than individual compound, and even more effectively performed when assisted by physiological compounds such as vitamin C and vitamin E. In conclusion, the polyphenols in red wine are effective in preventing atherosclerosis and coronary disease by inhibiting the formation of coronary plaque and platelet coagulation.

Inactivation of Coprinus cinereus peroxidase during the oxidation of various phenolic compounds originated from lignin

Kim, H.S.,Cho, D.H.,Won, K.,Kim, Y.H. IPC Science and Technology Press ; Elsevier Scienc 2009 Enzyme and microbial technology Vol.45 No.2

In this study, the inactivation of Coprinus cinereus peroxidase (CiP) during the oxidation of various phenolic compounds originating from lignin was investigated. The CiP was significantly inactivated during the oxidation of phenolic compounds, such as vaniline, p-coumaric acid, 2,6-dimethoxy phenol, 4-hydroxybenzoic acid, 4-hydroxybenzaldehyde, p-cresol, m-cresol and phenol. Conversely, the CiP nearly maintained its initial activity for the oxidation of syringic acid, vanillic acid and ferulic acid. Hydrogen peroxide affected the CiP inactivation, while the polymerized reaction product hardly affected the CiP inactivation. The thermodynamic parameter (ΔΔG<SUB>f298K</SUB><SUP>0</SUP>) and turnover capacity (ΔS/ΔE) were adapted to explain the CiP inactivation due to covalent bonding between the enzyme and phenolic compounds. In the cases of syringic acid, vanillic acid and ferulic acid, which maintained high residual CiP activities after reaction, the ΔΔG<SUB>f298K</SUB><SUP>0</SUP> were more negative and the turnover capacities were higher than the other values. This means that these compounds prefer to form a dimer rather than an enzyme-phenolics complex. Among the inactivation factors, the formation of covalent bonding between the enzyme and phenolic radicals was concluded to be the main mechanism for the inactivation of CiP. The new thermodynamic parameter (ΔΔG<SUB>f298K</SUB><SUP>0</SUP>) used in this study could help to quantitatively show the reaction tendency of phenolic compounds to form a dimer or covalent bonding with the enzyme, which could be used to predict the degree of CiP inactivation.