Journal of the Society of Cosmetic Scientists of Korea (대한화장품학회지)

Society of Cosmetic Scientists of Korea (대한화장품학회)
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Anti-inflammatory and Anti-oxidative Activities for Extract of Fermented Ligustrum japonicum Fruits

광나무 열매 발효 추출물의 항염 및 항산화 활성

  • Jung Eun Kim (Department of Chemistry and Cosmetics, Jeju National University) ;
  • So Hee Kim (R&D Center, VS Shinbi Co., Ltd.) ;
  • Mi Ae Kim (R&D Center, VS Shinbi Co., Ltd.) ;
  • Mi Sun Ko (R&D Center, VS Shinbi Co., Ltd.) ;
  • Chan Seong Shin (R&D Center, VS Shinbi Co., Ltd.) ;
  • Nam Ho Lee (Department of Chemistry and Cosmetics, Jeju National University)
  • Received : 2023.04.24
  • Accepted : 2023.06.21
  • Published : 2023.06.30
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Abstract

In this study, the anti-inflammatory and anti-oxidative activities were compared for the extracts of non-fermented Ligustrum japonicum fruits (LJF) and fermented counterparts. U se of Latilactobacillus curvatus (L. curvatus) and Weissella minor (W. minor), isolated from the Jeju Chromis notata, as fermented strains led to the extracts of LJF-LC and LJF-WM in this experiment. The yield of each fermented extract (LJF-LC and LJF-WM) was 40.5 ~ 46.0%, higher than 29.5% of non-fermented extract (LJF). As a result of an activity experiment using RAW 264.7 macrophages stimulated by lipopolysaccaride (LPS), it was confirmed that LJF-WM, a fermented extract, has an excellent effect of inhibiting NO production in a concentration-dependent manner without cytotoxicity. Upon the screening of DPPH and ABTS+ radical scavenging activities, the fermented LJF-LC and LJF-WM showed comparable to the non-fermented LJF. In the study of cell protection effect using HaCaT keratinocytes damaged by hydrogen peroxide (H2O2), the fermented LJF-WM indicated protective effect against oxidative stress. In addition, quantitative analysis of a major constituent salidroside by HPLC indicated about 15.6 mg/g for the LJF-LC and 13.9 mg/g for the LJF-WM, which were higher than that of non-fermented LJF (12.0 mg/g). Based on these results, it was suggested that the fermented extract from L. japonicum fruits could be used as a natural cosmetics material with anti-inflammatory and anti-oxidative effects.

본 연구에서는 광나무(Ligustrum japonicum) 열매 발효 추출물의 항염 및 항산화 효능을 비발효 추출물과 비교 분석하였다. 광나무 열매의 발효는 제주 자리돔(Chromis notata) 내장에서 분리한 Latilactobacillus curvatus (L. curvatus) 및 Weisella minor (W. minor) 균주를 이용하였으며, 각각의 발효 추출물(LJF-LC 및 LJF-WM)의 수율은 40.5 ~ 46.0%로 비발효 추출물(LJF)의 29.5% 보다 높게 나타났다. Lipopolysaccaride(LPS)로 자극된 RAW 264.7 대식세포를 이용한 nitric oxide (NO) 생성 억제 활성 실험 결과, 발효 추출물인 LJF-WM이 세포 독성 없이 농도 의존적으로 NO의 생성을 저해시키는 효과가 우수함을 확인하였다. 또한 DPPH 및 ABTS+ 라디칼 소거 활성 실험 결과, 발효 추출물의 라디칼 소거 활성이 비발효 추출물과 유사하게 나타났으며, 발효 추출물 LJF-WM은 과산화수소(H2O2)로 유도된 세포 손상에 대한 세포보호 효과를 보였다. 광나무 열매의 주성분인 salidroside의 함량을 HPLC를 이용하여 분석한 결과, 발효 추출물 LJF-LC에서 15.6 mg/g, LJF-WM에서 13.9 mg/g으로 확인되어 비발효 추출물(12.0 mg/g) 보다 함유량이 높게 분석되었다. 이상의 연구 결과를 바탕으로 광나무 열매 발효 추출물은 항염 및 항산화 효과를 갖는 천연 화장품 소재로써 활용 가능할 것이라 사료된다.

Keywords

Acknowledgement

본 연구는 중소벤처기업부와 중소기업기술정보진흥원의 "지역특화산업육성+(R&D, S3258521)"사업의 지원을 받아 수행된 연구결과임.

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