Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Inhibition Effect against Tyrosinase of Condensed Tannins from Korean Green Tea

한국산 녹차로부터 분리한 축합형 탄닌의 tyrosinase 저해효과

  • Kim, Jin-Ku (Department of Food Engineering, Sangju National Polytechnic University) ;
  • Cha, Woen-Seup (Department of Food Engineering, Sangju National Polytechnic University) ;
  • Park, Joon-Hee (Department of Food Engineering, Sangju National Polytechnic University) ;
  • Oh, Sang-Lyong (Department of Food Engineering, Sangju National Polytechnic University) ;
  • Cho, Young-Je (Department of Food Engineering, Sangju National Polytechnic University) ;
  • Chun, Sung-Sook (Department of Food Science and Technology, Yeungnam University) ;
  • Choi, Cheong (Department of Food Science and Technology, Yeungnam University)
  • 김진구 (상주산업대학교 식품공학과) ;
  • 차원섭 (상주산업대학교 식품공학과) ;
  • 박준희 (상주산업대학교 식품공학과) ;
  • 오상룡 (상주산업대학교 식품공학과) ;
  • 조영제 (상주산업대학교 식품공학과) ;
  • 천성숙 (영남대학교 식품가공학과) ;
  • 최청 (영남대학교 식품가공학과)
  • Published : 1997.02.01
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Abstract

For the utilizing of tannins in the functional foods and natural inhibitor against browning reaction by tyrosinase in foods, inhibition effect against tyrosinase of tannins from Korean green tea was determined. Acetone extract from Korean green tea showed inhibition effect against tyrosinase. The gallocatechin compounds showed higher inhibition effect than the catechin compounds. In terms of stereo isomers, (-)-epicatechin compounds had higher inhibition effect than the (+)-catechin compounds. The monomer had higher inhibition effect than the dimer.

기능성 식품과 tyrosinase에 의한 식품의 갈변 현상을 막기 위한 천연 효소 억제제의 개발을 위한 연구의 일환으로 한국산 녹차로 부터 축합형 탄닌을 분리하여 tyrosinase 저해효과를 측정하였다. 녹차의 acetone 추출물에서 tyrosinase 저해효과가 있음이 확인되었고 정제된 탄닌의 효소저해효과를 검토한 결과 catechin류 보다 gallocatechin류와 epimer인 epicatechin류가 저해효과가 더 높았으며, dimer의 물질보다 monomer 물질에 의한 저해 효과가 더 우수한 것으로 나타났다.

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