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KMID : 0613820100200060940
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Journal of Life Science
2010 Volume.20 No. 6 p.940 ~ p.947
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Tyrosinase Inhibition Activity and Antioxidant Capacity by Fermented Products of Some Medicinal Plants
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Cha Jae-Young
Cho Young-Su
Yang Hyun-Ju
Jeong Jae-Jun
Seo Won-Seok
Park Jun-Seok
Ok Min
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Abstract
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The effects of fermented products from 40 medicinal herbals commonly available in Korea were examined according to concentrations of polyphenolic compound and kojic acid, and the activities of DPPH (α,α"-diphenyl-β-picrylhydrazyl) free radical scavenging and tyrosinase. The polyphenolic compound concentrations were 0.24 by Corydalis turtschaminovill ~ 11.42% (dry matter basis) by Syringa velutina in the extracts and 0.18 by Poria cocos ~ 12.27% by S. velutina in the fermented products. Kojic acid concentrations were 0.02 by Poria cocos Sclerotium ~ 9.67 mM by S. velutina in the extracts and 0.33 by P. cocos ~ 10.32 mM by S. velutina in the fermented products. Syringa velutina contained the highest polyphenolic compound and kojic acid concentrations, which were higher in the fermented product than in the extract. Higher DPPH free radical scavenging activity (＞60%) was observed in the extracts of A. sessiliflorum, Citrus nobillis, and Angelica gigas and the fermented product of A. sessiliflorum compared to the other medicinal plants. Higher tyrosinase inhibition activity (＞50%) was observed in the extracts of Morus alba, Glycyrrhiza glabra, and Rubus coreanus and the fermented products of G. glabra, Cnidium officinale, and S. velutina. Based on the above results, G. glabra, C. officinale, and S. velutina possessed high tyrosinase-inhibitive activities and kojic acid concentrations, which could be definitely enhanced by the fermentation of Phenillus linteus mycelium.
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KEYWORD
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Glycyrrhiza glabra, Cnidium officinale, Syringa velutina, fermentation, tyrosinase, kojic acid, antioxidant
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