커피 에탄올 추출물의 항균 및 미백활성

김인혜; 이재화; In Hae Kim; Jae Hwa Lee

Korean Chemical Engineering Research, Vol.56, No.2, 245-251, April, 2018

DOI10.9713/kcer.2018.56.2.245 Export Citation

커피 에탄올 추출물의 항균 및 미백활성

Antibacterial and Whitening Activities of Coffea arabica Ethanol Extract

김인혜, 이재화^†

신라대학교 의생명과학대학 제약공학과, 46958 부산광역시 사상구 백양대로 700번길 140

In Hae Kim, and Jae Hwa Lee^†

Department of Pharmaceutical Engineering, College of Medical & Life Science, Silla University, 140, Baegyang-daero 700beon-gil, Sasang-gu, Busan, 46958, Korea

E-mail:

초록

본 연구에서는 커피(Coffea arabica)의 에탄올 추출물을 이용하여 기능성 화장품소재로서의 가능성을 검토하였다. 미백활성으로는 tyrosinase 저해 활성과 멜라닌 함량을 측정하였으며, 항산화 활성으로는 SOD-like activity를 측정하였고, 그 결과 500 μg/mL의 농도에서 94.8 ± 6.2%의 활성을 나타내었다. CAE는 3개의 그람양성균과 6개의 그람음성균을 대상으로 항균활성을 조사하였으며, 그 결과 그람음성균에 대해서는 폭넓은 활성을 나타내었지만, 그람양성균에 대한 활성은 나타내지 않았다. 하지만 항생제내성균주인 MRSA CCARM3561에는 강한 활성을 나타내었다. 반면에Candida albicanse에 대한 항곰팡이 활성은 나타내지 않았다. Tyrosinase 저해활성과 DOPA 산화능은 대조군인 arbutin 보다는 낮게 나타내었고, B16-F10 melanoma cell에 대한 멜라닌 생합성 저해능은 농도 의존적으로 감소하는 경향을 보였으며, 100 μg/mL의 농도에서 89.2%를 나타내었다. 이러한 결과들은 커피 추출물이 천연물, 무독성 항균제 또한 천연 화장품 소재로써의 가치가 있음을 나타내는 것이다.

In this study, Coffea arabica ethanol extract (CAE) was tested for possible functional cosmetic agent. Whitening effect was measured by tyrosinase inhibition assay, and anti-oxidant activity was checked by SOD-like activity. SOD-like activity of CAE showed 94.8 ± 6.2% at 500 μg/mL. The anti-bacterial activities CAE was evaluated against three different gram-positive bacteria and six gram-negative bacteria including MRSA strains. CAE exhibited in vitro broad spectrum antimicrobial activities of gram-negative bacteria without antifungal activity. CAE was strong exhibited against MRSA CCARM3561. The tyrosinase and L-DOPA inhibitory activities of the CAE lower than those positive control arbutin. CAE reduced melanin contents of B16-F10 melanoma cell in a dose dependent manner and decrease about 89.2% at a concentration 100 μg/mL. These result highlight the potential of coffee extract as a naturally active and non-toxic antibacterial suitable for cosmetic applications.

Keywords:Coffea arabica;Cosmetic;MRSA;Tyrosinase;Melanin synthesis

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[2] Seo HS, Kang HJ, Jung EH, Hwang IK, Korean J Food Cookery Sci., 22(3), 299 (2006)

[3] Choi YH, Kim SE, Huh J, Han YH, Lee MJ, J. Kor. Soc. Food Sci. Nutr., 41(3), 320 (2012)

[4] Schwartz J, Weiss ST, Ann. Epidemiol., 2(5), 627 (1992)

[5] Esquivel P, Jimenez V, Food Res. Internal., 46(2), 488 (2012)

[6] Cornelis MC, Ahmed ES, Curr. Opin. Clin. Nutr. Metab. Care, 10(6), 745 (2007)

[7] Lee WJ, Zhu BT, Carcinogenesis, 27(2), 269 (2006)

[8] Casal S, Oliveira MBPR, Alves MR, Ferreira MA, J. Agric. Food Chem., 48, 3420 (2000)

[9] Minamisawa M, Yoshida S, Takai N, Analytic. Sci., 20(2), 325 (2004)

[10] Dorea JG, Helina T, Brit. J. Nutr., 93(6), 773 (2005)

[11] Higdon JV, Balz F, Crit. Rev. Food Sci., 46, 101 (2007)

[12] Lindsay J, Laurin D, Verreault R, Hebert R, Hill GB, McDowell I, Am. J. Epidermiol., 156(5), 445 (2002)

[13] Salazar ME, Willett WC, Ascherio A, Manson JE, Leitzmann MF, Stampfer MJ, Hu FB, Ann. Intern. Med., 140, 1 (2004)

[14] Nakanshi N, Nakamura K, Nakajima K, Suzuki K, Tatara K, Eur. J. Epidemiol., 16(5), 419 (2000)

[15] Schwartz J, Weiss ST, Ann. Epidemiol., 2(5), 627 (1992)

[16] Yukawa GS, Mune M, Otani H, Tone Y, Liang XM, Iwahashi H, Sakamoto W, Biochemistry, 69(1), 70 (2004)

[17] Daglia M, Papetti A, Grisoli P, Aceti C, Spini V, Dacarro C, J. Agri. Food Chem., 55(25), 10208 (2007)

[18] Marklund S, Marklund G, Eur. J. Biochem., 4(3), 469 (1974)

[19] Lehrer RI, Rosenmen M, Harwig S, Jackson R, Eisenhauer P, J. Immuno. Methods, 137(2), 167 (1991)

[20] Kim IH, Lee DG, Lee SH, Ha JM, Ha BJ, Kim SK, Lee JH, Biotechnol. Bioprocess Eng., 12(5), 579 (2007)

[21] Gibson BW, Tang D, Mandrell R, Kelly M, Spindel ER, J. Biol. Chem., 266, 23103 (1991)

[22] Chang Y, Yang ST, Liu JH, Dong E, Wang Y, Cao A, Liu Y, Wang H, Toxicology Lett., 200(3), 201 (2011)

[23] Ishihara Y, Oka M, Tsunakawa M, Tomita K, Hatori M, Yamamoto H, Kamei H, Miyaki T, Konishi M, Oki T, J. Antibiot., 44(1), 25 (1991)

[24] Nakajima H, Wakabayashi Y, Wakamatsu K, Imokawa G, Phytother. Res., 25(9), 1398 (2011)

[25] Gupta AS, Webb RP, Holaday AS, Allen RD, Plant Physiol., 103, 1067 (1993)

[26] Daglia M, Cuzzoni MT, Dacarro C, J. Agri. Food Chem., 42(10), 2270 (1994)

[27] Runti G, Pacor S, Colomban S, Gennaro R, Navarini L, Scocchi M, LWT-Food Sci. Technol., 62(1), 108 (2015)

[28] Almeida AA, Farah A, Silva DA, Nunan EA, Gloria MB, J. Agri. Food Chem., 54(23), 8738 (2006)

[29] Lin JY, Fisher DE, Nature, 445, 843 (2007)

[30] Lee SK, Hong HK, Kim SJ, Kim YK, Son YS, Ha Y, Lee DW, Khang GS, Polymer, 34(5), 398 (2010)

[31] Kim HW, Shin H, Hwang D, Lee J, Jeong H, Kim D, Korean Chem. Eng. Res., 53(3), 289 (2015)

[32] Cha SH, Ahn MW, Lee JS, Kim YS, Kim DU, Byun TG, Park KP, Korean Chem. Eng. Res., 50(4), 604 (2012)