Korean Journal of Plant Resources (한국자원식물학회지)

The Plant Resources Society of Korea (한국자원식물학회)
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Phenolic Compounds, Antimicrobial Effects and Tyrosinase Inhibition Activities of Cucumber Grown Greenhouse According to Cultivars and Growth Stages

품종별, 생육단계별 시설재배 오이의 페놀화합물 함량과 항균효과 및 Tyrosinase 억제활성

  • Received : 2013.10.14
  • Accepted : 2013.10.25
  • Published : 2013.10.31
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Abstract

The contents of total phenolics and flavonoids, antimicrobial and tyrosinase inhibition activities of five growth stages with four greenhouse-grown cucumber extracts were investigated. Total phenolic content was high in Jangjukcheongjang, Janghyeongnakhap and five growth stage(24~27 cm). The content of total flavonoid did not differ between cultivar or growth stages. Among the four cucumber cultivars, the extract of Janghyeongnakhap showed a relatively strong antimicrobial effect against Staphylococcus aureus. The inhibition zone against Staphylococcus epidermidis of the samples tested in this experiment was 8~12 mm. And the antimicrobial effects against Malassezia furfur was high in Jangjukcheongjang, and showed the highest by the inhibition zone of 14mm in three(17~20 cm) growth stage. The tyrosinase inhibition activity of cucumber extracts showed relatively high activity in Jangjukcheongjang and Sinjoeunbaekdadagi, followed by Janghyeongnakhap. From these results, we confirmed that the extract of cucumber has high antimicrobial and whitening efficacy, and that in the future, the cucumber will be increase the availability in the field of high-value cosmetic materials.

시설오이로 많이 재배되고 있는 4 품종을 선발하여 생육단계별로 총 페놀 및 플라보노이드 함량, 피부염증과 가려움증 관련 Staphylococcus aureus, Staphylococcus epidermidis, Malassezia furfur균에 대한 항균효과 그리고 tyrosinase 억제 활성에 대하여 비교 분석하였다. 총 페놀 함량은 장죽청장과 장형낙합 품종에서 늘푸른청장과 신조은백다다기 품종에 비해 상대적으로 다소 높게 나타났으며, 생육단계별로는 대부분 수확기에 이른 5단계에서 높은 함량을 보였다. 총 플라보노이드 함량은 조사된 오이 4품종 모두 생육단계별로 큰 차이를 나타내지는 않았다. 항균활성은 Staphylococcus aureus균에서는 장형낙합 품종이 모든 생육단계에서 상대적으로 높은 활성을 보였으며, Staphylococcus epidermidis균에서는 생육단계 및 품종에 따라 저해환이 8~12 mm로 항균성에 차이를 나타냈다. 또한 Malassezia furfur균에서는 장죽청장에서 항균활성이 높게 나타났으며, 특히 생육 3, 4단계에서는 저해환이 14 mm로 형성되어 가장 높은 항균효과를 보였다. 전체적으로 오이의 항균성은 Staphylococcus aureus균에서 비교적 높은 것을 확인할 수 있었다. 오이 추출물의 tyrosinase 억제 활성은 장축청장과 신조은백다다기 품종에서 상대적으로 높은 활성을 보였으며, 다음으로 장형낙합 품종에서 비교적 높게 나타났지만, 늘푸른청장의 경우는 상대적으로 낮은 활성을 보였다. 또한 생육초기보다 수확기에 이르렀을 때 모든 품종에서 tyrosinase 억제 활성이 다소 높게 나타났다. 본 실험의 결과, 피부상재균 및 비듬균에 대한 오이의 항균성과 미백효능을 확인함으로서 향후 고부가가치 향장소재로서의 이용성을 더욱 증대시킬 수 있을 것으로 기대된다.

Keywords

References

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