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Inhibitory effects of chestnut inner skin extracts on melanogenesis

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dc.contributor.authorKim, Ji Hye-
dc.contributor.authorChoi, Gwi Nam-
dc.contributor.authorKwak, Ji Hyun-
dc.contributor.authorJeong, Chang-Ho-
dc.contributor.authorJeong, Hee Rok-
dc.contributor.authorLee, Uk-
dc.contributor.authorKim, Man-Jo-
dc.contributor.authorHeo, Ho Jin-
dc.date.accessioned2022-12-27T01:34:16Z-
dc.date.available2022-12-27T01:34:16Z-
dc.date.issued2012-12-
dc.identifier.issn1226-7708-
dc.identifier.issn2092-6456-
dc.identifier.urihttps://scholarworks.gnu.ac.kr/handle/sw.gnu/21872-
dc.description.abstractAntioxidant capacities (ABTS radical scavenging assay and ferric reducing/antioxidant power assay), mushroom tyrosinase inhibitory effect, and alpha-melanocyte stimulating hormone (alpha-MSH) induced melanogenesis inhibitory effect of 60% methanol extracts and ethylacetate fractions from chestnut inner skin in B16F10 cells were investigated to inspect whitening effect. Above research showed that 60% methanol extracts and ethylacetate fractions from chestnut inner skin resulted in a dose-dependent manner on in vitro antioxidant effects. Especially, the ethylacetate fractions inhibited enzyme activity of mushroom tyrosinases with an IC50 value of 160 mu g/mL. Ethylacetate fractions from chestnut inner skin also decreased cellular melanin synthesis in B16F10 melanoma cells. Expression of tyrosinase showed that ethylacetate fractions from chestnut inner skin significantly decreased cellular melanogenesis. Consequently, these results suggest that chestnut inner skin extracts can be considered for a whitening agent of human skin.-
dc.format.extent6-
dc.language영어-
dc.language.isoENG-
dc.publisher한국식품과학회-
dc.titleInhibitory effects of chestnut inner skin extracts on melanogenesis-
dc.typeArticle-
dc.publisher.location대한민국-
dc.identifier.doi10.1007/s10068-012-0209-8-
dc.identifier.scopusid2-s2.0-84871913126-
dc.identifier.wosid000313078600009-
dc.identifier.bibliographicCitationFood Science and Biotechnology, v.21, no.6, pp 1571 - 1576-
dc.citation.titleFood Science and Biotechnology-
dc.citation.volume21-
dc.citation.number6-
dc.citation.startPage1571-
dc.citation.endPage1576-
dc.type.docTypeArticle-
dc.identifier.kciidART001729175-
dc.description.isOpenAccessN-
dc.description.journalRegisteredClassscie-
dc.description.journalRegisteredClassscopus-
dc.description.journalRegisteredClasskci-
dc.relation.journalResearchAreaFood Science & Technology-
dc.relation.journalWebOfScienceCategoryFood Science & Technology-
dc.subject.keywordPlusANTIOXIDANT ACTIVITIES-
dc.subject.keywordPlusTYROSINASE-
dc.subject.keywordPlusPIGMENTATION-
dc.subject.keywordPlusEXPRESSION-
dc.subject.keywordPlusSUBSTRATE-
dc.subject.keywordPlusLEAVES-
dc.subject.keywordPlusACID-
dc.subject.keywordAuthorchestnut inner skin-
dc.subject.keywordAuthorCastanea crenata-
dc.subject.keywordAuthortyrosinase-
dc.subject.keywordAuthormelanin-
dc.subject.keywordAuthorB16F10 cell-
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