Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Inhibitory Effect on Tyrosinase, ACE and Xanthine Oxidase, and Nitrite Scavenging Activities of Jubak (Alcohol filter cake) Extracts

주박 추출물의 아질산염 소거와 Tyrosinase, Xanthine Oxidase, ACE 저해 효과

  • Kwon, Sang-Chul (Food Safety Support Organization, KFIA (Korea Food Industry Association)) ;
  • Jeon, Tae-Woog (Dept. of Bio-Food Technology, Chonbuk National University) ;
  • Park, Jeong-Seob (Agri-Food Human Resources Development Institute, Jeonbuk Provincial Government) ;
  • Kwak, Joon-Soo (Dept. of Korean Food and Culinary Arts, Youngsan University) ;
  • Kim, Tae-Young (Fermentation & Food Processing Division National Academy of Agricultural Science Rural Development Administration)
  • 권상철 (한국식품산업협회 식품안전지원단) ;
  • 전태욱 (전북대학교 바이오식품공학과) ;
  • 박정섭 (전라북도 농식품인력개발원) ;
  • 곽준수 (영산대학교 한국식품조리학과) ;
  • 김태영 (농촌진흥청 국립농업과학원 농식품자원부 발효이용과)
  • Received : 2012.04.03
  • Accepted : 2012.08.17
  • Published : 2012.09.30
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Abstract

The purpose of this study was to investigate the tyrosinase, xanthine oxidase, angiotensin converting enzyme (ACE) inhibitory effects, and nitrite scavenging abilities of Jubak (alcohol filter cake, AFC) hot water and ethanol extracts. Tyrosinase inhibitory effects of Jubak hot water and ethanol extracts were above 85%. Nitrite scavenging ability was higher at pH 1.2 than at pH 4.2 and 6.0. Nitrite scavenging abilities of water and ethanol extracts were above 90% at pH 1.2. Xanthine oxidase inhibitory effect of Jubak hot water and ethanol extracts showed a lower, and the effect did not different by hot water and ethanol. ACE inhibitory effects of Jubak hot water and ethanol extracts were approximately 43~53% and 36~47%, respectively. Overall, our results indicate that Jubak hot water and ethanol extracts may have tyrosinase and ACE inhibitory effects and nitrite scavenging ability, but no xanthine oxidase inhibitory effect. Therefore, Jubak has potential as a cosmetic raw material. Additionally, Jubak could be used as a food additive.

주박 추출물을 열수 및 에탄올로 추출하여 tyrosinase와 xanthine oxidase, ACE, 아질산염 소거능을 실험하였다. 주박 열수 및 에탄올 추출물의 tyrosinase 저해 효과는 85% 이상이었다. 아질산염의 경우에는 pH 4.2과 pH 6.0보다 pH 1.2가 높았으며, pH 1.2에서 열수 및 에탄올 추출물 모두 90% 이상의 소거능을 가지고 있었다. 주박 열수 및 에탄올 추출물의 xanthine oxidase 저해 효과는 매우 낮았고, 효과는 열수와 에탄올에 의해 차이가 없었다. 주박 열수와 에탄올 추출물의 ACE 저해 효과는 각각 약 43~53%와 36~47%를 보였다. 전체적으로 주박의 열수 및 에탄올 추출물은 tyrosinase저해, ACE 저해 그리고 아질산염 소거 효과를 가지고 있었으나, xanthine oxidase 저해 효과는 없는 것으로 나타났다. 따라서 주박은 화장품 원료로 가능성이 있으며, 추가적으로 식품 첨가물로써 사용 가능성이 있을 것으로 사료된다.

Keywords

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