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KMID : 1134820150440111645
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 11 p.1645 ~ p.1652
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Anti-Wrinkle Effects of Enzymatic Oyster Hydrolysate and Its Fractions on Human Fibroblasts
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Kim Hyeon-Ah
Park Si-Hyang
Lee Su-Seon
Choi Yeung-Joon
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Abstract
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We investigated the anti-wrinkle efficacy of hydrolysate from oyster protein by Protamex and Neutrase for the purpose of finding materials to assist skin health originating from marine organisms. There were about 7.9% free amino acids in the oyster hydrolysate, and contents of urea, taurine, alanine, and glycine were high. Oyster hydrolysate also showed collagenase inhibitory activity and was not toxic to CCD986sk human fibroblast cells. Yield of the fractions according to the molecular weight of oyster hydrolysate was 40% for less than 1,000 Da and 60.4% for less than 5,000 Da, respectively. Antioxidative effect, procollagen production, and matrix metalloproteinase-1 inhibitory activity were highest in 1,000∼3,000 Da fractions. We observed that oyster hydrolysate and its less than 5,000 Da fraction are potential functional compounds for skin health and for improving wrinkles.
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KEYWORD
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oyster, radical, procollagen, collagenase
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