Journal of Life Science (생명과학회지)

Korean Society of Life Science (한국생명과학회)
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Characterization of Mushroom Tyrosinase Inhibitor in Sweet Potato

고구마에 존재하는 mushroom tyrosinase 저해제의 특성

  • Lee Hyun-Ju (Department of Food Science and Nutrition, Dong-A University) ;
  • Lee Min-Kyung (Department of Food Science and Nutrition, Dong-A University) ;
  • Park In-Shik (Department of Food Science and Nutrition, Dong-A University)
  • Published : 2006.06.01
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Abstract

Crude extract prepared from sweet potato possessed inhibitory activity toward mushroom tyrosinase. The inhibitory activity was dependent upon the addition amount of sweet potato extract. After heating the sweet potato extract at $95^{\circ}C$ for 20 min, its inhibitory activity retained 37.3%. Its optimum activity was shown at pH ranges of 5.0-7.0. The tyrosinase inhibitory activity was disappeared by dialysis, which suggests the inhibitory activity of sweet potato extract is caused by some compounds of low molecular weight.

고구마(품종: 생미)추출액에 tyrosinase의 활성을 저해하는 저해 물질이 존재함을 확인하였으며, 고구마 추출물의 첨가농도를 증가시킬수록 tyrosinase 활성의 저해도가 증가하였다. 그리고 고구마 추출물에 존재하는 tyrosinase 저해제는 $95^{\circ}C$에서 20분간 열처리에 의하여 37.3%의 활성이 잔존하여 열에 비교적 안정하였으며, pH 5.0-7.0에서 가장 안정하였다. 그리고 고구마 추출물은 투석에 의하여 tyrosinase에 대한 저해활성이 유의적으로 감소하였으며, 따라서 고구마 추출물에 존재하는 tyrosinase의 저해활성은 저분자 물질로 추정된다.

Keywords

References

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