[논문]광나무 열매 발효 추출물의 항염 및 항산화 활성

김정은; 김소희; 김미애; 고미선; 신찬성; 이남호

doi:10.15230/scsk.2023.49.2.117

광나무 열매 발효 추출물의 항염 및 항산화 활성
Anti-inflammatory and Anti-oxidative Activities for Extract of Fermented Ligustrum japonicum Fruits 원문보기

大韓化粧品學會誌 = Journal of the society of cosmetic scientists of Korea, v.49 no.2, 2023년, pp.117 - 125

김정은 (제주대학교 화학.코스메틱스학과) , 김소희 ((주)브이에스신비) , 김미애 ((주)브이에스신비) , 고미선 ((주)브이에스신비) , 신찬성 ((주)브이에스신비) , 이남호 (제주대학교 화학.코스메틱스학과)

초록
AI-Helper

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.

Abstract ▼ AI-Helper

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.

주제어

표/그림 (7)

그림 Figure 1. Effects of fermented and non-fermented extract from L. japonicum fruits on NO production and cell viability in LPS-stimulated RAW 264.7 cells. The cells were stimulated with 100 ng/mL of LPS only, or with LPS plus fermented and non-fermented extract from L. japonicum fruits for 24 h. The data represent the mean ± SD of triplicate experiments. (*p < 0.05, **p < 0.01)
그림 Figure 2. DPPH (A) and ABTS⁺ (B) radical scavenging activities of fermented and non-fermented extract from L. japonicum fruits. The data are expressed as a percentage of control and represent the mean ± SD of triplicate experiments.
표 Table 1. Yield of Fermented and Non-fermented Extracts from L. japonicum Fruits
그림 Figure 3. Cell viability of fermented and non-fermented extract from L. japonicum fruits. HaCaT cells were treated with different concentration of samples, and then cell toxicity was determined by MTT assay. The data represent the mean ± SD of triplicate experiments.
그림 Figure 5. HPLC chromatogram of standard salidroside (A), fermented extract with L. curvatus (LJF-LC, B), W. minor (LJF-WM, C) and non-fermented extract (LJF, D) from L. japonicum fruits at 275.5 nm.
그림 Figure 4. Cell protective effects of fermented and non-fermented extract from L. japonicum fruits on HaCaT cells damaged by H₂O₂. HaCaT cells were treated with different concentration of fermented and non-fermented extract from L. japonicum fruits for 24 h after being exposed to oxidative stress. The data represent the mean ± SD of triplicate experiments. (*p < 0.05, **p < 0.01)
표 Table 2. Content of Salidroside from Fermented and Non-fermented Extracts of L. japonicum Fruits

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