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KMID : 0613820100200121838
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Journal of Life Science
2010 Volume.20 No. 12 p.1838 ~ p.1843
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Anti-Wrinkle Effects of Korean Rice Wine Cake on Human Fibroblast
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Yoo Jung-Min
Kang Yeo-Jin
Pyo Hyeong-Bae
Choung Eui-Su
Park Shin-Young
Choi Ji-Ho
Han Gwi-Jung
Lee Choong-Hwan
Kim Tack-Joong
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Abstract
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Skin aging is related to genetic and environmental factors (e.g., gene mutation and UV radiation respectively). To develop a new anti-wrinkle cosmetic or functional food by using Korean rice wine cake, we examined the effects of Korean rice wine cake, a brewery byproduct, on antioxidant effect, collagen synthesis and expression of MMP-1. Interestingly, we found that Korean rice wine cake has the ability to promote scavenging activity of DPPH radical. We also found that the cell proliferation and synthesis of collagen in HS27 cells was increased by Korean rice wine cake in a concentration-dependent manner. However, elastase inhibitory activity was not changed. In addition, the expression of MMP-1 was inhibited by Korean rice wine cake in a concentration-dependent manner. All these results suggest that Korean rice wine cake can be effectively used for the prevention of wrinkles in human skin.
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KEYWORD
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Korean rice wine cake, skin aging, anti-wrinkle cosmetics
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