Anti-Inflammatory Effect of Quercetagetin, an Active Component of Immature Citrus unshiu, in HaCaT Human Keratinocytes

( Hee Kyoung Kang ),( Sang Chul Han ),( Eun Sook Yoo ),( Gyeoung Jin Kang ),( Jong Woo Ock ) 한국응용약물학회 2013 Biomolecules & Therapeutics(구 응용약물학회지) Vol.21 No.2

Citnrus fruit contain various flavonoids that have multiple biological activities. However, the content of these flavonoids are changed during maturation and immature Citrus is known to contain larger amounts than mature. Chemokines are significant mediators for cell migration, while thymus and activation-regulated chemokine (TARC/CCL17) and macrophage-derived chemokine (MDC/CCL22) are well known as the typical inflammatory chemokines in atopic dermatitis (AD), a pruritic and chronic inflammatory skin disease. We reported activity of flavonoids contained in immature Citrus unshiu inhibits TARC and MDC production. Therefore, we investigated the activity of flavonoids contained in immature Citrus on TARC and MDC levels. As a result, among the various flavonoids, quercetagetin has stronger inhibitory effects on the protein and mRNA expression of TARC and MDC than other flavonoids. Quercetagetin particularly has better activity on TARC and MDC level than quercetin. In HPLC analysis, the standard peak of quercetagetin matches the peaks of extract of immature C. unshiu. This suggests that quercetagetin is and anti-inflammatory component in immature C. unshiu.

반응표면분석법을 이용한 풋귤 농축액 분무건조 조건 최적화

이혜윤,박재완,유석규,김동신,천지연 한국식품영양과학회 2022 한국식품영양과학회지 Vol.51 No.8

Immature Citrus unshiu contains large amounts of various physiologically active substances compared to mature Citrus unshiu. They are also known to exert various biological effects such as antioxidant, anti-inflammatory, and anti-obesity. However, the active ingredients that express functionality generally have disadvantages under external environments such as light, heat, and pH. Therefore, we conducted microencapsulation using a spray drying technology to protect the active ingredients of immature Citrus unshiu concentrate (ICUC). We further strived to establish optimal processing conditions using the Box-Behnken design method of response surface methodology (RSM). In order to develop the optimized immature Citrus unshiu powder using RSM, the inlet temperature (X1), aspirator power (X2), and maltodextrin concentration (X3) were set as independent variables, and quality characteristics such as dry yield (Y1), water content (Y2), water activity (Y3), total phenolic content (Y4), and particle size (Y5) were set as dependent variables. The P values of the Y1, Y4, and Y5 models were all less than 0.0001, and the determination coefficient (R2) was 0.9541, 0.9767, and 0.9799, respectively, confirming the model’s suitability and reliability. The maximum value of dry yield (15.75%) and minimum value of water activity (0.079) and particle size (346.44 nm) were obtained under the optimal conditions of inlet temperature 200°C, aspirator power 99.75%, and maltodextrin concentration 20%. In conclusion, we believe that this study will help establish optimal spray drying conditions for microencapsulation of ICUC and other fruit and vegetable extracts. 본 연구에서는 풋귤 농축액을 미세캡슐화하기 위한 분무건조 기술 적용에 있어서 다양한 변수들의 조건을 반응표면분석법을 이용하여 최적화하였다. 반응표면 모델 설계는 BBD를 기반으로 하였으며, inlet temperature(160~200°C, X1), aspirator power(90~100%, X2), maltodextrin concentration(12~20%, X3)으로 설정하였고, 이에 따른 풋귤 분말의 건조 수율(Y1), 수분함량(Y2), 수분활성도(Y3), 총 페놀 함량(Y4), 입자 크기(Y5)를 종속변수로 설정하였다. 각 모델의 P-value와 R2, adjusted R2, C.V.를 기반으로 했을 때 건조 수율, 총 페놀 함량, 입자 크기의 회귀 모델이 상대적으로 더 높은 모델의 적합성과 재현성을 가지는 것으로 나타났다. 또한, 각각의 종속변수에 대한 일차항(Xi), 이차항(Xi2), 교차항(XiXj)에 대한 P-value 결과를 통해 MD concentration이 모든 종속변수에 가장 큰 영향을 주는 인자로 분석되었다. 분말을 생산하고 그 품질을 평가하는 데 있어 중요 변수가 되는 건조 수율의 최대화 및 수분활성도와 입자 크기의 최소화를 위한 최적 분무건조 조건은 inlet temperature 200°C, aspirator power 99.75%, MD concentration 20%로 나타났으며, 이때의 건조 수율은 15.75%, 수분활성도 0.079, 입자 크기 346.44 nm로 예측되었다. 위와 같은 결과는 향후 풋귤을 비롯한 여러 과채류의 농축액을 미세캡슐화하여 분말화함에 있어서 분무건조 조건을 확립하는 데 도움이 될 것으로 생각된다.

풋귤을 첨가한 요거트의 이화학적 특성 및 항산화 활성

이혜윤,서주경,정시은,천지연 공주대학교 자원과학연구소 2021 자원과학연구 Vol.3 No.2

In this study, yogurt containing immature Citrus unshiu juice (ICJ) at 0, 1, 5, and 10% ratio was prepared to measure the antioxidant activity and physicochemical quality characteristics of the yogurt. In addition, the changes in the pH, titratable acidity and changes in sugar content of the immature Citrus unshiu yogurt were measured while being stored at room temperature for 3 days. Overall, the pH exhibited the tended of decreasing as time passed. As the amount of ICJ added increased, the pH of yogurt showed a tendency to decrease, and on the third day of storage, the yogurt with 10% ICJ added a significantly lower pH than the control group(p<0.05). The titratable of immature Citrus unshiu yogurt showed significantly higher values on the third day of storage compared to the zero day of storage(p<0.05). The sugar content of immature Citrus unshiu yogurt did not show any significant difference regardless of the amount of ICJ added and storage period(p>0.05). In the case of viscosity, compared to the control group and yogurt added with 1% of ICJ, a significantly lower value was observed in the yogurt with 10% addition(p<0.05). The total polyphenol contents and DPPH radical scavenging activity were increased according to the amount of ICJ added.

감귤 추출물의 미백효능 및 항산화 효능에 관한 연구

김한성 ( Han Sung Kim ),이찬우 ( Chan Woo Lee ),김덕희 ( Duck Hee Kim ),김기옥 ( Gi Ok Kim ),김세재 ( Se Jae Kim ),장이섭 ( Ih Seop Chang ) 대한화장품학회 2007 대한화장품학회지 Vol.33 No.2

본 연구에서는 제주도 자생 감귤 17종에 대하여 탈색소효과(depigment effect)를 연구하였다. B16 멜라닌 생성세포(B16 melanoma cell)를 이용하여 tyrosinase 및 멜라닌 생성억제 효과를 연구한 결과 대조군 대비하여 농도 의존적으로 감소하는 3종의 미성숙 온주밀감(immature Citrus unshue), 팔삭(Citrus hassaku), 진지향(Citrus sinensis x reticulata)을 도출하였다. 또한, 이와 같이 도출된 감귤 추출물을 이용하여 멜라닌 세포 생성(melanogenesis)에 영향을 미치는 tyrosinase, DOPAchrome tauto-merase (TRP-2)와 DHICA oxidase (TRP-1) 단백질 발현을 실험한 결과 tyrosinase, TRP-1, TRP-2 단백질 발현이 감소함을 나타내었다. 특히 이들 중 미성숙 온주밀감은 tyrosinase와 TRP-1 단백질 발현에서 유의적으로 감소하는 결과를 보였다. 본 연구 결과로써 미성숙 온주밀감은 모든 실험에서 우수한 효과를 나타내어 UV에 의해서 야기되는 피부 색소 침착을 방지할 수 있는 물질로서 기대할 수 있다. We examined the depigmentation effect on Korean traditional citrus 17 species. With B16 melanoma cells, we have seen inhibition of the tyrosinase and melanin formation, which eventually were dose dependently decreased by three citrus fruits, immature Citrus unshiu, Citrus hassaku, and Citrus sinensis × reticulata as compared with positive control. Also, we examined expression of tyrosinase, DOPAchrome tautomerase (TRP-2), and DHICA oxidase (TRP-1) which affect melanin synthesis. Especially, immature Citrus unshiu decreased the protein levels of tyrosinase and TRP-1. In conclusion, immature Citrus unshue showed the strongest activity in all the experiments mentioned above and we expect that it can be used for preventing UV-induced pigmentation.

미숙감귤의 항산화 및 항노화 활성에 대한 평가

최문열 ( Moon-yeol Choi ),박해진 ( Hae-jin Park ),김재수 ( Jae Soo Kim ),김미려 ( Mi Ryeo Kim ) 대한본초학회 2021 大韓本草學會誌 Vol.36 No.1

Objective : This study was designed to investigate effect of immature fruits from Citrus unshiu Markovich to mature them on antioxidative and antiaging-related enzyme activities in vitro. Methods : Fruits from Open field-cultivated C. unshiu Markovich (ripe and unripe fruits of Citri) made a purchase in Jeju island. We measured total polyphenol and flavonoid contents in mature C. unshiu Markovich (MC) and immature C. unshiu Markovich (IMC) 70% ethanol extract. DPPH free radical, ABTS radical, and hydroxyl radical scavenging activities in both extracts were determined. Also, reducing power, SOD-like activities, elastase inhibition, and collagenase inhibition activities of these extract were assayed at 5, 1, 0.5, and 0.1 ㎎/㎖. Results : The total polyphenol contents in the ethanol extract of IMC were higher than those of MC (26.99 ± 0.89 ㎎/TAEg). And total flavonoid contents in them were very similar to both extract (MC; 7.25 ± 0.4 ㎎/RUEg and IMC; 7.44 ± 0.18 ㎎/RUEg). DPPH free radical scavenging activities, ABTS radical scavenging capacity, reducing power, and SOD-like activities of IMC-treated group showed significant increase compared to those of MC group in all treated concentrations. Particularly, DPPH free radical scavenging and elastase inhibition activities in IMC-treated group at 5 ㎎/㎖ showed similar with positive control group. Besides, IMC extract at 5 ㎎/㎖ concentration surpassed positive control (BHA or Vit. C) in SOD-like activities and ABTS radical scavenging capacity. Conclusion : These results suggest that IMC ethanol extract may be used as a natural antioxidant and a antiaging material for development of functional foods and cosmeceuticals.

감귤 미숙과 식초의 품질 특성과 항산화 활성

이미란(Mi-Ran Yi),황준호(Joon-Ho Hwang),오유성(You-Sung Oh),오현정(Hyun-Jeong Oh),임상빈(Sang-Bin Lim) 한국식품영양과학회 2014 한국식품영양과학회지 Vol.43 No.2

폐자원인 감귤 미숙과를 이용한 식초를 개발하기 위하여 초산 생성능이 우수한 균주를 분리 동정하였고, 감귤 미숙과를 발효하여 식초를 제조한 후 품질 특성, 총 페놀 및 총 플라보노이드 함량, 항산화 활성을 측정하였다. 감귤슬러지 자연발효물로부터 5개 균주를 분리하였으며, 그중 초산균으로 Acetobacter fabarum(A. sp. RIC I)과 A. pomorum(A. sp. RIC II, V)이 동정되었는데, A. sp. RIC V가 초산 생성능이 가장 우수하여 감귤 미숙과즙의 초산발효 균주로 선정하였다. A. sp. RIC V를 이용하여 감귤 미숙과즙의 첨가비율을 30, 35, 40%로 달리하였을 때 발효 13일 후 산도는 각각 5.38, 5.38, 5.32%, 발효 효율은 각각 73, 72, 70%이었다. 미숙과즙 초산발효 시 산도가 5%에 도달하는 기간은 과즙첨가비율이 30%일 때는 11일, 35와 40%일 때는 9일이었다. 유리당으로 fructose와 glucose는 과즙 첨가비율이 높을수록 높은 함량을 나타내었으나 sucrose는 과즙 첨가비율과 관계없이 모두 비슷하였다. 유기산의 경우에는 미숙과 과즙의 첨가비율이 높을수록 acetic acid를 비롯한 총 유기산이 증가하였다. 감귤 미숙과 식초와 완숙과 식초의 총 페놀 함량은 각각 1,546.6과 230.9 μg GAE/mL이었고, 총 플라보노이드 함량은 각각 1,004.7과 175.1 μg QE/mL이었다. DPPH 자유라디칼 소거활성은 감귤 미숙과와 완숙과 식초가 각각 29%와 5%이었고, ABTS 소거능은 각각 62.0%와 17.9%였다. SOA 소거활성은 감귤 미숙과 식초와 완숙과 식초가 각각 60.9%와 41.7%이었고, XO 억제활성은 각각 32.5%와 5%이었다. 이상의 결과로부터 A. sp. RIC V를 이용하여 감귤 미숙과즙을 35와 40% 첨가하였을 때 초산발효가 가장 우수하였으며, 감귤 미숙과 식초는 높은 총 페놀과 총 플라보노이드 함량으로 인하여 높은 항산화 활성을 나타내어 기능성 식초로 활용할 수 있을 것이다. To develop vinegar with immature Citrus unshiu (IC), bacterial strains with high acetic acid-producing capabilities were isolated and identified, after which their quality characteristics, total phenolic and total flavonoid contents, and antioxidant activities were measured. Five bacterial strains were isolated from naturally fermented C. unshiu, and three were identified as Acetobacter fabarum (A. sp. RIC I) and A. pomorum (A. sp. RIC II, V). A. sp. RIC V showed the highest acetic acid-producing capability and was thus chosen as the candidate strain for further acetic fermentation using IC juice. Vinegars made with 30, 35, and 40% IC juices showed acidities of 5.38, 5.38, and 5.32% and fermentation efficiencies of 73, 72, and 70%, respectively. The fermentation periods required to reach greater than 5% acidity were 11, 9, and 9 days for vinegars containing 30, 35, and 40% IC juices, respectively. Fructose and glucose contents of the vinegars increased along with total organic acid contents including acetic acid, with increasing IC juice contents. Total phenolics were 1,546.6 and 230.9 μg GAE/mL, whereas total flavonoids were 1,004.7 and 175.1 μg QE/mL in vinegars made with IC and mature C. unshiu (MC) juices, respectively. DPPH free radical scavenging activities were 29% and 5%, ABTS radical scavenging activities were 62.0% and 17.9%, SOA scavenging activities were 60.9% and 41.7%, and XO scavenging activities were 32.5% and 5% in vinegars made with IC and MC juices, respectively. Therefore, vinegars made with 35% and 40% IC juices using A. sp. RIC V as the acetic acid fermentation strain showed potent antioxidant activities with greater total phenolic and flavonoid contents, promoting their use as functional vinegars.

Immature Citrus unshiu extract decreases fatty liver in rat with non-alcoholic fatty liver disease

Yang DAWUN,Ko CHANAGSIL,Han CHONGHEN,Kang MINCHEL,KIM GIOK 한국생물공학회 2016 한국생물공학회 학술대회 Vol.2016 No.10

감귤 미숙과(풋귤) 착즙액 첨가량에 따른 젤리의 품질 특성

이혜윤(Hye-Yoon Yi),차은성(Eun-Sung Cha),천지연(Ji-Yeon Chun) 한국식품영양과학회 2021 한국식품영양과학회지 Vol.50 No.4

본 연구에서는 곤약과 카파 카라기난을 겔화제로 사용하여 풋귤 착즙액 첨가량에 따른 젤리를 제조하고 젤리의 품질특성을 비교했으며, 관능검사를 진행하여 최적의 첨가량을 확립하고자 하였다. 색도 측정을 통해 풋귤 착즙액의 첨가량이 증가할수록 젤리의 L값과 a값은 유의적으로 낮아져 60% 첨가군에서 각각 41.82, -6.17로 나타났으며, b값의 경우 첨가량이 증가함에 따라 유의적으로 높아져 45% 첨가군에서 12.74, 60% 첨가군에서는 12.54를 나타내는 것을 확인하였다(P<0.05). 수분함량과 수분활성도의 경우 대조군에 비해 젤리에 첨가되는 풋귤 착즙액(0.5°Brix)의 양이 증가할수록 값이 낮아지는 경향을 나타내었다. 풋귤 착즙액 첨가량에 따른 젤리의 보수력은 70.70~72.72%의 범위를 나타냈으며 시료 간에 유의적인 차이를 보이지는 않았다(P>0.05). 풋귤 착즙액 첨가량에 따른 젤리의 가용성 고형분은 1.93~2.33°Brix의 범위를 나타냈으며, 첨가량이 증가함에 따라 젤리의 가용성 고형분은 증가하는 경향을 나타내었다. 풋귤 착즙액 젤리의 pH는 3.092~3.247의 범위를 나타냈으며 풋귤 착즙액의 첨가량이 증가함에 따라 젤리의 pH는 감소하는 경향을 보였고 총산도는 유의적으로 높아지는 것을 확인하였다(P<0.05). 풋귤 착즙액 첨가량이 증가할수록 젤리의 총 페놀 함량은 증가하는 경향을 보여 60% 첨가군에서는 58.86 mg TAE/100 g으로 나타났다. 조직감 측정 항목 중 경도와 점착성에서 대조군과 첨가군 간에 유의적인 차이를 보이는 것을 확인할 수 있었다(P<0.05). 관능검사 결과 전체적인 기호도에서 가장 높은 점수를 받은 풋귤 착즙액 45% 첨가군은 모든 항목에서 대체로 높은 점수를 받았으며, 총 페놀 함량에서도 비교적 높은 값(48.22 mg TAE/100 g)을 나타내었기에 본 연구에서는 풋귤 착즙액을 45% 첨가한 젤리가 관능적으로 우수하며 높은 항산화 활성을 기대해볼 수 있는 최적이라 생각된다. This study investigated the effect of supplementation with immature Citrus unshiu juice (ICJ) on jelly quality characteristics. According to the amount of ICJ added, the ICJ jelly samples were divided into five groups, to determine differences in physicochemical properties: ICJ-0, ICJ-15, ICJ-30, ICJ-45, and ICJ-60 (immature Citrus unshiu jelly with 0, 15, 30, 45, and 60% ICJ, respectively). Konjac and κ-carrageenan were used as gelling agents, and all groups were gelled, regardless of the ICJ amount. Hunter b (yellowness) value of the jelly was increased with increasing ICJ supplementation, whereas the L (lightness) and a (redness) values were observed to decrease. Moreover, increasing amounts of ICJ resulted in increased levels of total phenolic content and total titratable acidity of the jelly, whereas the pH, moisture, and water activity (Aw) of the jelly were observed to decrease. The water holding capacity showed no significant difference among the groups (P>0.05). Texture properties for hardness and gumminess were significantly higher in the ICJ jellies (treatment group) than in the control (P<0.05). Depending on the ICJ amount, sensory properties of appearance, color, and taste of ICJ jelly were significantly different (P<0.05), but differences in texture and overall acceptability were not significant (P>0.05). Our results confirm that jelly prepared with 45% ICJ supplementation has the highest acceptability. Thus, we conclude that 45% ICJ is the optimal requirement for the preparation of high-quality jelly.