지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.10 No.3
- 발행연도
- 2005.9
- 수록면
- 244 - 250 (7page)
이용수
초록· 키워드
오류제보하기
The copper-containing enzyme, tyrosinase, catalyzes the oxidation of tyrosine into dihydroxy phenylalanine (DOPA) and subsequently DOPAquinone. It is responsible, not only for the pigment melanin biosynthesis in human skin, but also for browning in foods. In the present study, tyrosinase inhibitory and antioxidant activities of Korean mistletoe extract and its fractions were investigated. As a result, both water and methanol (MeOH) extracts inhibited the tyrosinase activity. Among the fractions, the fraction eluted with 95% MeOH significantly inhibited the tyrosinase activity. The fraction was further purified, and the purified fraction C strongly inhibited the enzyme activity up to 92%. In addition, water and methanol extracts exerted radical scavenging effects. The fractions eluted with 70% MeOH and 95% MeOH showed high radical scavenging activities. In conclusion, these results suggest that Korean mistletoe extract and its fractions might be useful for the treatment of various dermatological disorders such as epidermal hyperpigmentation and for improving food quality.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
ACKNOWLEDGEMENTS
REFERENCES
참고문헌 (26)
참고문헌 신청
Whitaker JR. 1995. Polyphenol oxidase. In Food enzymes, structure and mechanism. Wong DWS, ed. Chapman & Hall, NY, USA. p 271-307.
Seo SY, Sharma VK, Sharma N. 2003. Mushroom tyrosinase: Recent prospects. J Agric Food Chem 51: 2837-2853.
Friedman M. 1996. Food browning and its prevention: An overview. J Agric Food Chem 44: 631-653.
Sánchez-Ferrer A, Rodríguez-López JN, García-Cánovas F, García-Carmona F. 1995. Tyrosinase: A comprehensive review of its mechanism. Biochim Biophys Acta 1247: 1-11.
Mosher DB, Pathak MA, Fitzpatrick TB, Vitiligo A. 1983. Ethology, pathogenesis, diagnosis and treatment. In Dermatology in general medicine. Fitzpatrick TB, Eisen AZ, Wolff K, Freedberg IM, Austen KF, eds. Mcgraw-Hill, NY, USA. p 373-398.
Seo SY, Sharma VK, Sharma N. 2003. Mushroom tyrosinase: Recent prospects. J Agric Food Chem 51: 2837-2853.
Friedman M. 1996. Food browning and its prevention: An overview. J Agric Food Chem 44: 631-653.
Sánchez-Ferrer A, Rodríguez-López JN, García-Cánovas F, García-Carmona F. 1995. Tyrosinase: A comprehensive review of its mechanism. Biochim Biophys Acta 1247: 1-11.
Mosher DB, Pathak MA, Fitzpatrick TB, Vitiligo A. 1983. Ethology, pathogenesis, diagnosis and treatment. In Dermatology in general medicine. Fitzpatrick TB, Eisen AZ, Wolff K, Freedberg IM, Austen KF, eds. Mcgraw-Hill, NY, USA. p 373-398.
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