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7, 8, 4'-Trihydroxyisoflavone from Fermented Soybean Food and Its Biological Activity  

Park, Jun-Seong (Amorepacific Corporation R&D Center)
Kim, Dong-Hyun (Amorepacific Corporation R&D Center)
Shim, Jin-Sup (Amorepacific Corporation R&D Center)
Kim, Ji-Seong (Amorepacific Corporation R&D Center)
Choi, Kwon-Young (School of Chemical and Biological Engineering, Seoul National University)
Kim, Byung-Gee (School of Chemical and Biological Engineering, Seoul National University)
Kim, Duck-Hee (Amorepacific Corporation R&D Center)
Kim, Han-Kon (Amorepacific Corporation R&D Center)
Publication Information
Journal of the Society of Cosmetic Scientists of Korea / v.36, no.3, 2010 , pp. 221-226 More about this Journal
Abstract
A rare isoflavone, 7, 8, 4'-trihydroxyisoflavone, was isolated from a 10-year-old fermented soybean food. 7, 8, 4'-trihydroxyisoflavone was isolated for the first time from a Korean fermented soybean food. Evaluation tests of biological activity showed significantly inhibition activity for free radical scavenging on both non-enzymatic (DPPH system) and enzymatic method (xanthine oxidase system). DPPH radical scavenging effect of 7, 8, 4'-trihydroxyisoflavone was similar with vitamin C in a dose-dependent manner. In xanthine oxidase (XO) system 7, 8, 4'-trihydroxyisoflavone showed superoxide radical inhibition activity of 50 % at a concentration of $6.6{\pm}0.4\;{\mu}M$. Also, the compound significantly suppressed cellular MMP-1 formation. These results suggest that 7, 8, 4'-trihydroxyisoflavone could be developed as a potential preventive or therapeutic agent against skin aging.
Keywords
7, 8, 4'-trihydroxyisoflavone; fermented soybean; antioxidant; MMP-1; cosmetic;
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