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KMID : 0613820230330020115
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Journal of Life Science
2023 Volume.33 No. 2 p.115 ~ p.128
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Antioxidant and Whitening Activities of Chlorogenic Acid, Quercetin, and Quercitrin from the Fruit of Vaccinum oldhami
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Chae Jung-Woo
Oh Min-Jeong
Yeom Hyeon-Ji
Lee Jin-Young
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Abstract
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The fruit of Vaccinum oldhami was separated and purified to obtain the compounds chlorogenic acid (CA), quercetin (QT), and quercitrin (QR). The electron-donating abilities of CA, QT, and QR at 1,000 μg/ml were 91.9%, 89.9%, and 77.4%, respectively QT and QR showed 99.5% and 91.4% ABTS+ radical scavenging ability at a 1,000 μg/ml concentration, respectively, and CA showed a 95% ability or higher at 100 μg/ml. Regarding tyrosinase inhibitory activity, CA, QT, and QR exhibited 29.5%, 34.7%, and 23.7% efficacy, respectively, at 1,000 μg/ml. Regarding the cell viability for melanoma cells (B16F10) assessed through MTT assay, CA, QT, and QR showed cell a viability of 80% or more at 100 μg/ml. To measure the deterrent of protein expression, CA affected TRP-1 and TRP-2 in accordance with increases in concentration. The protein expression inhibition rate of QT was excellent for TRP-1, TRP-2, and tyrosinase. CA was confirmed to have an excellent mRNA expression inhibitory effect against MITF, and the amount of mRNA expression of TRP-1, TRP-2, and tyrosinase decreased with an increase in the CA concentration. As the concentration of QT increased, the mRNA expression of MITF, TRP-2, and tyrosinase decreased. QR decreased the amount of mRNA as the QR concentration increased. The excellent antioxidant and whitening effects of CA, QT, and QR were thus confirmed.
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KEYWORD
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Chlorogenic acid, fruit of Vaccinum oldhami, quercetin, quercitrin, whitening activity
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