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KMID : 1123920150290030273
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Korean Journal of Oriental Physiology and Pathology
2015 Volume.29 No. 3 p.273 ~ p.280
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Effects of Vinegar Fermentation of Korean Dendorpanax and Rice Bran Mixture on the Activity of Tyrosinase and Anti-Oxidant in B16F10 Cell Line
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Choi Chan-Hun
An Jeong-Eun
Lim Song-Su
Jung Hyun-Woo
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Abstract
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In this study, we used the mixture made from the Rice bran 45 ㎏, Dendropanax 5 ㎏, the sugar of the 10% of the total weight, and the enzyme of the 0.1% of the total weight. After the mixture were fermented for 90 days under 20 $^{\circ}C$ 수식 이미지, we measured the cell viability and the inhibition rate of the melanin biosynthesis, the activity of tyrosinase and superoxide dismutase (SOD) in malignant melanoma, B16F10 cells, in order to survey the whitening effect and the mechanism of the effects on the sample. As a result, the samples significantly suppressed the cell viability of B16F10 in more than 500 ${{\mu}g}$ 수식 이미지/㎖ and significantly inhibited the generation of melanin induced by ${\alpha}$ 수식 이미지-MSH in more than 1,000 ${{\mu}g}$ 수식 이미지/㎖. Sample decreased the activity of tyrosinase while increased the activity of SOD in dose dependent manner. Therefore, we considered that the fermentation extract made from a Rice bran and Dendropanax will be able to produce high value-added products, if used as a commercial.
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KEYWORD
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Korean Dendropanax, Rice bran, fermentation, melanin, tyrosinase, SOD
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