Journal of the Korean Applied Science and Technology (한국응용과학기술학회지)

The Korean Society of Applied Science and Technology (한국응용과학기술학회)
권호 표지
DOI QR코드

DOI QR Code

Physiological Activities of Fermented Gastrodia elata Blume Extracts

발효 천마 추출물의 생리 활성

  • 박안나 (에코바이오의학연구소) ;
  • 구태규 (에코바이오의학연구소) ;
  • 김경선 (에코바이오의학연구소) ;
  • 이동원 (전북대학교 고분자 나노공학과) ;
  • 김상진 (대전보건대학교 화장품과학과)
  • Received : 2015.11.11
  • Accepted : 2015.12.28
  • Published : 2015.12.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to determine the feasibility of using Gastrodia elata Blume as a cosmetic raw material by investigating the physiological activities of its extracts, varying the concentration, solvent, and fermentation method (non-fermentation and fermentation using lactic acid bacteria and effective microorganisms). Of the extracts in three different solvents-water, EtOH, and 70% EtOH-at four different concentrations (0.725, 1.25, 2.5, and 5 mg/mL), the EtOH extracts demonstrated the highest contents of antioxidants (flavonoids, polyphenols, and DPPH free radical scavengers). The DPPH free radical scavenging activity in the EtOH extracts of EM-fermented Gastrodia elata Blume increased from $27.08{\pm}0.5%$ at 1.25 mg/mL to $35.89{\pm}0.8%$ at 2.5 mg/mL. The tyrosinase inhibitory activity test was performed to measure skin-whitening capacity and revealed the LB-fermented EtOH extracts to be the most efficacious ($39.1{\pm}0.4%$ at 0.725 mg/mL, $62.8{\pm}1.5%$ at 2.5 mg/mL). Viability was found to exceed 85% in RAW 264.7 cells treated with all extracts (water, EtOH, 70% EtOH at 10, 25, $50{\mu}L$, fermented and non-fermented), thus proving that Gastrodia elata Blume extracts do not cause inflammation. When RAW 264.7 cells were stimulated with lipopolysaccharide as positive controls under the same conditions to determine the antioxidant activity in the presence of reactive oxygen species (ROS), EM-fermentation was found to impart excellent antioxidant capacity. This study verified the physiological activities of fermented Gastrodia elata Blume extracts that are best suited for cosmetic ingredients, such as antioxidants, tyrosinase inhibitors and anti-inflammatory agents.

천마를 다양한 용매(물, 에탄올 및 70%) 및 다양한 농도 (0.725, 1.25, 2.5 및 5 mg/mL)로 추출하고 추출된 물질을 젖산균과 유용미생물(Effective Microorganisms)로 발효시킨 다음, 이들 물질들이 화장품 소재로 활용 가능한가를 확인하였다. 물, 에탄올 및 70% 에탄올로 추출한 물질들을 각각 0.725, 1.25, 2.5 및 5 mg/mL 농도에서 실험한 결과, flavonoid, polyphenol 및 DPPH free radical scavenger 등과 같은 항산화물질은 에탄올 추출물에 가장 많이 함유되어 있었고, DPPH radical 소거능은 유용미생물로 발효시킨 천마를 에탄올로 추출한 경우 1.25 mg/mL에서 $27.08{\pm}0.5%$이었으나 2.5 mg/mL에서는 $27.08{\pm}0.5%$로 증가하였다. 미백 활성을 측정할 수 있는 tyrosinase 활성 저해 실험에서는 EtOH 추출물을 젖산균으로 발효시켰을 때 가장 저해 효과가 우수하였고(0.725 mg/mL에서 $39.1{\pm}0.4%$, 2.5 mg/mL에서 $62.8{\pm}1.5%$), RAW 264.7 Cells을 이용한 세포 생존율 실험 결과 물, EtOH, 70% EtOH 추출물과 이들의 발효 물질 모두 85%이상의 세포 생존율을 나타내 세포의 염증에 대한 안정성을 확인하였다. ROS 생성으로 인한 항산화 실험에서는 양성 대조군으로 RAW 264.7 cells을 lipopolysaccharide로 자극시켜 활성화된 세포에 비발효와 발효에 따른 추출물을 농도별로 처리하였을 때 유효미생물로 발효시켰을 경우가 가장 항산화성이 높은 것으로 확인하였다. 이상과 같은 연구결과 천마 추출 및 발효 물질은 화장품용 항산화제, tyrosinase 활성 저해제 및 항염증제로 사용될 수 있음을 알았다.

Keywords

References

  1. E. J. Seo, E. S. Hong, M. H. Choi, K. S. Kim, and S. J. Lee, The antioxidant and skin whitening effect of artemisia iwayomogi extracts, Korean J. Food Sci. Technol., 44(1), 89-93(2012). https://doi.org/10.9721/KJFST.2012.44.1.089
  2. M. S. Hasnah, F. R. Mohd, and U. Zanariah, Isolation and identification of radical scavenging and tyrosinase inhibition of polyphenols from Tibouchina semidecandra L., J. Agric. Food. Chem., 58(19), 10404-10409(2010). https://doi.org/10.1021/jf102231h
  3. E. J. Park and H. T. Kim, Change of major functional components of Gastrodia elata Blume with cultivation conditions and harvest times, Korean J. Medicinal Crop Sci., 21(4), 282-288(2013). https://doi.org/10.7783/KJMCS.2013.21.4.282
  4. M. H. Kim, Screening of biological activities of ethanol extracts from fermented gastrodia elata blume, Korean J. Food & Nutr., 27(5), 837-844(2014). https://doi.org/10.9799/ksfan.2014.27.5.837
  5. X. H. Duan, Z. L. Li , D. S. Yang, F. L. Zhang, Q. Lin, and R. Dai, Study on the chemical constituents of Gastrodia elata, Zhong Yao Cai., 36(10), 1608-11(2013).
  6. K. T. Kim, J. G. Kim, S. H. Park, J. H. Lee, S. H. Lee, K. H. Kim, and S. N. Park, Anti-melanogenesis effect of phenolic componuds isolated from Gastrodia elata, J. Soc. Cosmet. Sci. Korea, 30(1), 33-88(2004).
  7. Pharmacology of traditional oriental medicine, Textbook compilation committee, Shinil books, 2010.
  8. M. J. Kim, J. Y. Kim, S. W. Choi, J. T. Hong, and K. S. Yoon, Anti-wrinkle effect of safflower (Cathamus tinctotius) seed extract, J. Soc. Cosmet. Sci. Korea, 30(1), 15-22(2004).
  9. J. Liu and A. Mori, Antioxidant and free radical scavenging activities of Gastrodia elata Blume, Neuropharmacol, 31(12), 1287-1298(1992). https://doi.org/10.1016/0028-3908(92)90058-W
  10. M. R. Park, C. Yoo, Y. N. Chang, and B. Y. Ahn, Change of total polyphenol content of fermented Gastrodia elata Blume and radical scavenging, Korean J. Plant Res., 25(4), 379-386(2012). https://doi.org/10.7732/kjpr.2012.25.4.379
  11. D. H. Kang, J. W. Kim, and K. S. Youn, Antioxidant activities of extracts from fermented mulberry (Cudrania tricuspidata) fruit, and inhibitory actions on elastase and tyrosinase, Korean J. Food Preserv., 18(2), 236-243(2011). https://doi.org/10.11002/kjfp.2011.18.2.236
  12. J. M, Jeon, S. K. Choi, Y. J. Kim, S. J. Jang, J. W. Cheon, and H. S. Lee. Antioxidant and antiaging effect of ginseng berry extract fermented by lactic acid bacteria. J. Soc. Cosmet. Scientists Korea. 37(1), 75-81(2011)
  13. J. Zhishen, T. Mengcheng, and W. Jianming, The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals, Food Chemistry, 64(4), 555-559(1999). https://doi.org/10.1016/S0308-8146(98)00102-2
  14. O. Folin and W. Denis, A colorimetric method for determination of phenols (phenol derivatives) in urine, J. Biol. Chem., 22, 305-308(1915).
  15. S. Y. Choi, H. S. Cho, and N. J. Sung, The antioxidative and nitrite scavenging ability of solvent extracts from wild grape (Vitis coignetiea) skin, J. Korean Soc. Food Sci. Nutr., 35(8), 961-966(2006). https://doi.org/10.3746/jkfn.2006.35.8.961
  16. J. H. Choi and S. K. Oh, Studies on the anti-aging action of korean ginseng, J. Food Sci. Technol., 17, 506-515(1985).
  17. J. Y. Ko and Y. C. Kim, Effectiveness of scirpi rhizoma ethanol extract on skin whitening using in vitro test, J. Environ, Toxicol., 25(1), 69-77(2010).
  18. R. Tsao, Chemistry and biochemistry of dietary polyphenols, Nutrients, 2(12), 1231-1246(2010). https://doi.org/10.3390/nu2121231
  19. P. G. Pietta, Flavonoids as antioxidants, J. Nat. Prod., 63(7), 1035-1042(2000). https://doi.org/10.1021/np9904509
  20. Y. O. Park and H. S. Lim, Antioxidant activities of bamboo (Sasa Borealis) leaf extract according to extraction solvent, J. Korean Soc. Food Sci. Nutr., 38(12), 1640-1648(2009). https://doi.org/10.3746/jkfn.2009.38.12.1640
  21. J. P. Chang, E. S. Doh, K. J. Kil, J. K. Yang, C. W. Yun, G. H. Lee, Y. H. Jung, Y. S. Ji, B. R. Kim, and M. S. Choi, Antioxidative activity of A. victorialis var. platyphyllum Extracts, Jour. Korean For. Soc., 100(3), 408-416(2011).
  22. S. J. Heo, E. J. Park, K. W. Lee, and Y. J. Jeon, Antioxidant activities of enzymatic extracts from brown seaweeds, Bioresour Technol., 96(14), 1613-1623(2005). https://doi.org/10.1016/j.biortech.2004.07.013
  23. A. N. Park, Ph. D. Dissertation, Anti-oxidative activities of unfermented and microbial fermented mango leaf extracts, Chonbuk National Univ., Chunbuk, Korea (2014).