• Journal of the Korea Society of Computer and Information
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• v.25 no.6
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• pp.165-170
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• 2020

In this paper, it was confirmed that scopoletin inhibits neuroinflammation induced by amyloid beta oligomer (Aβ_1-42) in microglial BV-2. The mechanisms of inflammatory cytokines and inflammatory mediators by scopoletin were identified. Alzheimer's disease is the most common neurodegenerative disease, but it is a disease whose specific etiology is unknown, and many studies are trying to solve it. We first measured the cell viability with the CCK-8 assay method to confirm that scopoletin and Aβ_1-42 are toxic to BV-2 cells. Expression levels of interleukin 1 beta (IL-1β), cyclooxygenase-2 (COX-2), inducible nitric oxide synthase (iNOS), and nuclear factor-κB (NF-κB) in inflammatory reactions induced by Aβ_1-42 with western blot were analyzed. The ANOVA assay was used to compare protein expression differences between BV-2 cells treated with Aβ_1-42 alone and BV-2 cells pretreated with Aβ_1-42 and scopoletin. Therefore, this study suggested that scopoletin is worth developing as a neuroinflammatory protection agent for Alzheimer's disease in the future.

• Korean Journal of Food Science and Technology
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• v.52 no.1
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• pp.75-80
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• 2020

This study was conducted to compare the functional component content, antioxidant activity, and nitric oxide (NO) inhibition effect of non-enzyme treated, enzyme-treated, and commercial noni juice samples. Enzyme-treated noni juice samples were prepared by cellulase (0.1%) and pectinase (0.1%) treatment of unripe fruits (EUN) and ripe fruits (ERN). Total polyphenol content of the noni juice samples ranged between 0.36 and 1.61 mg/mL. The EUN had the highest total polyphenol content (1.61 mg/mL), while the ERN had the highest scopoletin content (123.88 ㎍/mL) and the highest antioxidant activity. Nitric oxide levels in ERN and NJ5 were lower (55.95 and 60.14%, respectively) than those in other samples. Based on these observations, it was confirmed that enzyme treatment could improve the functional component content and physiological activity of noni juice. In particular, EUN prepared using the ripened noni fruit is expected to have greater utilization value due to its enhanced functionality.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.32 no.4 s.59
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• pp.227-231
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• 2006

Wrinkle formation is mainly attributed to the environmental factors such as UV rays, air pollution, smoking and stress etc. Especially, UV rays induce premature skin aging which is characterized by deep wrinkle, leathery dryness etc. Recently, researches on the wrinkle formation and its prevention have been the main theme in cosmetics fields. We have studied the various plant extracts having anti-wrinkle effects and finally showed that Noni (Morinda citrifolia) extracts have the efficacy of promoting the type I collagen synthesis in normal human fibroblast, using PICP assay. We purified one active compound from Noni extracts and identified its structure. It was identified as 6,7-Dimethoxy-2H-1-Benzopyran-2-one; scopoletin by $^1H-NMR,\;^{13}C-NMR,$ IR, Mass analysis. Scopoletin increased collagen synthesis in a dose dependent manner (89.5% at $0.2{\mu}g/mL$). In order to verify the anti-aging effectiveness of the cream containing 3% noni extracsts, we performed the in vivo test with some female volunteers for 12 weeks. It reduced the signs of aging, especially face wrinkles. From these results, we conclude that the noni extracts could be used as an useful anti-wrinkle agent.

• Food Science and Preservation
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• v.24 no.7
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• pp.1000-1006
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• 2017

The objectives of this study were to compare the physicochemical properties, functional components and antioxidant activities of noni fruit juices from six different regions of cultivation: Samoa, Indonesia, China (Hainan), Hawaii, Thailand and Tahiti. The pH values of noni fruit juices ranged from 3.63 to 3.83, and the soluble contents were $5.97-6.97^{\circ}Brix$. In regard to color, the L, a and b values of noni juices were in the ranges of 33.41-46.51, 3.44-7.98, and 2.42-22.20, respectively. The polyphenol content of noni fruit juice from Indonesia was significantly higher than other samples. The Thailand noni fruit juice contained the highest amounts of scopoletin (8.62 mg/100 mL) and rutin (2.03 mg/100 mL). The noni fruit juice from Indonesia showed the higher antioxidant activities (DPPH and ABTS radical scavenging activity) than others. In conclusion, These results suggest that noni fruit juice may be a good source of functional food with antioxidant activity and can serve as the basis data for the use of noni fruit in the food industry.