Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Antioxidative and Antiaging Effects of Fermented Soybean, Rice Bran, and Red Ginseng by Mixed Ratios

발효된 홍삼 미강 대두의 혼합비율에 대한 항산화와 항노화 효과

  • Son, Jeong-Hyeon (Department of Biotechnology, College of Medical Life Science, Silla University) ;
  • Ha, Bae-Jin (Department of Biotechnology, College of Medical Life Science, Silla University)
  • 손정현 (신라대학교 의생명과학대학 생명공학과) ;
  • 하배진 (신라대학교 의생명과학대학 생명공학과)
  • Received : 2013.08.08
  • Accepted : 2013.11.26
  • Published : 2013.12.31
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Abstract

This study was performed to elucidate the antioxidative and antiaging activities of mixed rates 2:6:2(262), 6:2:2(622) and 4:4:2(442) of fermented soybean, fermented rice bran, fermented red ginseng based on the comparision with their separate results of our three previous studies. The antioxidative and antiaging effects of 262, 622 and 442 mixed ratios were evaluated by the determination of superoxide radical scavenging activities, hydroxy radical scavenging activities, linoleic acid inhibition activtiy, elastin synthesis activity, and cell viability of B16F10. The material of 442 ratio showed the higher effects than those of 262 and 622 ratios, and presented the higher effect than the separate material of red ginseng in the antioxidative and antiaging activities. Therefore, this study suggested that the material of 442 ratio in the production of red gineng-containing cosmetics could be preferred as a useful cosmetic ingredient for antioxidation and antiaging.

본 연구는 발효된 대두, 미강, 홍삼 3종을 배합을 하여 시너지 효과를 확인함으로써 개별 시료보다 더욱 더 좋은 혼합물을 만들기 위해서 시행되었다. 3가지 혼합비율 262, 622, 442를 비교하였을 때 442 비율이 항산화활성과 항노화활성이 뛰어난 것으로 나타났다. 또한 442 혼합비율은 개별 재료의 효과와 비교하였을 때 개별 홍삼보다 높은 시너지 효과를 보여 주었다. 그러므로 홍삼을 원료로 하여 화장품을 제조할 때는 홍삼을 단독으로 사용하는 것보다 미강과 대두와 혼합된 442 혼합비율 재료가 항산화활성과 주름개선에 더 높은 활성을 가지는 기능성 화장품의 중요원료로 선호될 수 있다. 앞으로 이 물질에서 주요한 유효성분을 분리, 정제하여 항산화 검증과 항노화 검증의 필요성이 있다고 사료된다.

Keywords

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