흰색 느티만가닥버섯 추출물의 항산화 활성 및 tyrosinase 저해 효과

Abstract

The objective of this study was to evaluate antioxidant effect and tyrosinase inhibitory activity of white beech mushroom (Hypsizygus marmoreus) extracts. The white beech mushroom was extracted into hot water and methanol. Total polyphenol content was highest in the hot water extract (8.4±3.27 mg GAE/g) compared to the methanol extract (7.3±2.85 mg GAE/g). The flavonoids contents in hot water and methanol extracts were 3.8±3.81 ug/mg and 2.5±1.95 ug/mg, respectively. The tyrosinase inhibitory activity of extract was increased in a dose dependent manner and tyrosinase inhibitory activity of extract (hot water extract, 69.72%; methanol extract, 52.67% at 40 mg/ml) was lower than those of positive control 2% arbutin (96%). The DPPH radical scavenging activity of the hot water and methanol extract was 80% and 74%, respectively. Hot water extract (63.34±1.00 uM TE/g) were more effective in ORAC (oxygen radical absorbance capacity) value than methanol extract (46.33±0.48 uM TE/g). The toxicity of hot water and methanol extracts was investigated using WST-1 (4-[3-(4-iodophenyl)-2-(4- nitrophenyl)-2H-5-tetrazolio]-1,3-benzene disulphonate) assay on the B16BL6 melanoma cells.