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Matrix metalloproteinase-1 suppression and type-1 procollagen synthesis promoting effects of Uncaria gambiropen access

Authors
Lee, J.Kim, D.-H.Kim, E.-W.Kwon, H.J.Kim, B.W.Cho, J.-H.Kim, H.-J.Kim, T.H.
Issue Date
2017
Publisher
Korean Society of Food Preservation
Keywords
Anti-wrinkle activity; Matrix metalloproteinase-1; Phenolics; Type-1 procollagen; Uncaria gambir
Citation
Korean Journal of Food Preservation, v.24, no.1, pp 93 - 99
Pages
7
Indexed
SCOPUS
KCI
Journal Title
Korean Journal of Food Preservation
Volume
24
Number
1
Start Page
93
End Page
99
URI
https://scholarworks.gnu.ac.kr/handle/sw.gnu/14910
DOI
10.11002/kjfp.2017.24.1.93
ISSN
1738-7248
2287-7428
Abstract
Collagen synthesis is decreased and matrix metalloproteinase-1 (MMP-1) levels are increased in naturally aged human skin, and these alterations cause changes such as skin wrinkling and decreased elasticity. As a part of our ongoing search for bioactive ingredients, MMP-1 inhibitory and type-1 procollagen synthesis inducing activities of aqueous methanolic extract of manufactured gambir product from Uncaria gambir were investigated in in vitro bioassay systems. In addition, total phenolic contents were quantified using a spectrophotometric method. Among tested samples, 40% MeOH eluate from 80% methanolic extract of manufactured U. gambir using open column chromatography packed with Diaion HP-20 resin showed significant MMP-1 inhibitory activities with an IC50 value of 15.6±1.3 μg/mL. Furthermore, type-1 procollagen synthesis promoting property of 40% MeOH eluate (IC50 value; 6.9±0.7 μg/mL) from 80% methanolic extract of manufactured gambir was higher than other eluates. Additionally, the present investigation revealed that 40% MeOH eluate of manufactured gambir product contained a high level of total phenolic compounds. The result suggests a distinct relationship between anti-wrinkle activity and total phenolic contents, and manufactured gambir product could be considered a new effective source of natural bioactive ingredients. Systematic investigation of manufactured gambir product will be performed for further development of its biological properties. ? 2017 The Korean Society of Food Preservation.
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