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KMID : 0604520100360030221
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Journal of the Society of Cosmetic Scientists of Korea
2010 Volume.36 No. 3 p.221 ~ p.226
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7, 8, 4’-Trihydroxyisoflavone from Fermented Soybean Food and Its Biological Activity
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Park Jun-Seong
Kim Dong-Hyun
Shim Jin-Sup
Kim Ji-Seong
Choi Kwon-Young
Kim Byung-Gee
Kim Duck-Hee
Kim Han-Gon
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Abstract
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A rare isoflavone, 7, 8, 4’-trihydroxyisoflavone, was isolated from a 10-year-old fermented soybean food. 7, 8, 4’-trihydroxyisoflavone was isolated for the first time from a Korean fermented soybean food. Evaluation tests of biological activity showed significantly inhibition activity for free radical scavenging on both non-enzymatic (DPPH system) and enzymatic method (xanthine oxidase system). DPPH radical scavenging effect of 7, 8, 4’-trihydroxyisoflavone was similar with vitamin C in a dose-dependent manner. In xanthine oxidase (XO) system 7, 8, 4’-trihydroxyisoflavone showed superoxide radical inhibition activity of 50 % at a concentration of . Also, the compound significantly suppressed cellular MMP-1 formation. These results suggest that 7, 8, 4’-trihydroxyisoflavone could be developed as a potential preventive or therapeutic agent against skin aging.
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KEYWORD
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7, 8, 4’-trihydroxyisoflavone, fermented soybean, antioxidant, MMP-1, cosmetic
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