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http://dx.doi.org/10.3839/jabc.2020.006

Inhibition effect against elastase, collagenase, hyaluronidase and anti-oxidant activity of thinning Green ball apple  

Go, Yu-Jin (School of Food science & Biotechnology, Kyungpook National University)
Kim, Ye-Eun (School of Food science & Biotechnology, Kyungpook National University)
Kim, Hyun-Nam (School of Food science & Biotechnology, Kyungpook National University)
Lee, Eun-Ho (School of Food science & Biotechnology, Kyungpook National University)
Cho, Eun-Bi (School of Food science & Biotechnology, Kyungpook National University)
Sultanov, Akhmadjon (School of Food science & Biotechnology, Kyungpook National University)
Kwon, Soon-Il (Apple Research Institute, NIHHS, RDA)
Cho, Young-Je (School of Food science & Biotechnology, Kyungpook National University)
Publication Information
Journal of Applied Biological Chemistry / v.63, no.1, 2020 , pp. 43-50 More about this Journal
Abstract
In this study, the anti-oxidative, health functional, and beauty food activities of water and ethanol extracts from newly bred Ruby S apple (Malus pumila Mill.). The results of measuring the 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity by treating the phenolic compound with thinning green ball apple at a concentration of 50-200 ㎍/mL showed that the water and ethanol extracts at a concentration of 200 ㎍/mL showed 94.69 and 92.24%, respectively. 2,2'-Azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities showed 100.30 and 99.16%, respectively, in 200 ㎍/mL of water and ethanol extracts. The water and ethanol extracts of Green ball showed antioxidant protection factor of 1.76 PF 1.76, respectively. The water and ethanol extracts showed 101.46 and 99.64% anti-oxidative effect on thiobarbituric acid reactive substances at phenolic concentration of 200 ㎍/mL. The water and ethanol extracts showed 33.28 and 32.14% hyaluronidase inhibition, respectively, at phenolic concentration of 150 ㎍/mL. The water and ethanol extracts showed 47.33 and 40.92% elastase inhibition and 46.19 and 65.58% collagenase inhibition at phenolic concentration of 200 ㎍/mL, respectively. About these experiments, thinning Green ball apple was found to exhibit anti-oxidation activity as well as hyaluronidase, elastase and collagenase inhibitory activities. Therefore, thinning Green ball apple can be considered a potential sources for new functional materials.
Keywords
Anti-oxidant; Collagenase; Elastase; Hyaluronidase; Thinning green ball apple;
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Times Cited By KSCI : 13  (Citation Analysis)
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