표제지
목차
I. 서론 11
II. 재료 및 방법 17
1. 실험 재료 17
1) 재료 17
2) 시료 추출 및 용매분획 17
3) 시약 및 기기 20
2. 실험 방법 23
1) 총 폴리페놀 함량 측정 23
2) 항산화 효과 측정 23
3) 미백 효과 측정 26
4) 주름개선 효과 측정 27
5) 세포 독성 측정 28
6) Nitric oxide 저해활성 측정 29
7) Western blot을 통한 단백질 발현 측정 30
8) 항균 효과 측정 31
9) 감와인 슬러지 아세톤 추출물의 H₂O 분획물을 첨가한 O/W제형의 제조 33
10) 감와인 슬러지 아세톤 추출물의 H₂O 분획물을 첨가한 O/W제형의 안정성 측정 34
11) 감와인 슬러지 아세톤 추출물의 H₂O 분획물을 첨가한 O/W제형의 안전성 측정 37
III. 결과 38
1. 감와인 슬러지 아세톤 추출물의 H₂O 분획물의 총 폴리페놀 함량 측정 결과 38
2. 항산화능 측정 결과 41
1) 전자공여능 확인 41
2) Superoxide dismutase(SOD) 유사활성 확인 43
3) ABTS+ cation radical scavenging activity 측정 45
4) Superoxide anion radical 소거능 확인 47
3. 주름개선 효과 측정 결과 49
1) Elastase 저해활성 확인 49
4. 미백 효과 측정 결과 51
1) Tyrosinase 저해활성 확인 51
5. 항균 효과 측정 결과 53
1) 생육 저해환(clear zone) 확인 53
6. 항염증 효과 측정 결과 58
1) Macrophage cell (Raw264.7)의 생존율 확인 58
2) Nitric oxide 저해활성 확인 60
3) iNOS 및 COX-2 단백질의 발현 확인 62
7. 감와인 슬러지 아세톤 추출물 분획물을 첨가한 화장품의 안정성 측정 결과 66
1) 감와인 슬러지 아세톤 추출물의 H₂O 분획물을 첨가한 화장품의 입자 안정성 확인 66
8. 감와인 슬러지 아세톤 추출 H₂O 분획물을 첨가한 화장품의 안정성 측정 결과 73
1) 첩포시험 73
IV. 고찰 75
V. 참고문헌 78
초록 89
Abstract 92
Table 1. The experimental formulation of emulsion 33
Table 2. Results of stability test of the H₂O layer of Persimmon wine pellets extracted with acetone in constant temperature conditions 35
Table 3. The expression method of patch test. 37
Table 4. Total phenolic contents of H₂O fraction of Persimmon Wine Pellets extracted with 70% acteone 39
Table 5. Total flavonoid contents of H₂O fraction of Persimmon Wine Pellets extracted with 70% acteone 40
Table 6. pH measurement of Cosmetic containing added the H₂O layer of Persimmon Wine pellets extracted with acetone 68
Table 7. Results of stability test of the CPA (H₂O layer of Persimmon wine pellets extracted with 70% acetone) in constant temperature conditions 70
Table 8. Results of stability test of the CPA (H₂O layer of Persimmon wine pellets extracted with 70% acetone) in cycle chamber condition 72
Table 9. Result of patch test of the Cosmetic containing the H₂O fraction of Persimmon wine pellets extracted with 70% acetone. 74
Fig. 1. The procedure for extraction from Persimmon wine pellets. 18
Fig. 2. The procedure for Fraction from Persimmon Wine Pellets extracted with 70% acetone. 19
Fig. 3. Cycle temperature change with day for 1 cycle. 36
Fig. 4. The Electron donating ability of solvent fractions from Persimmon Wine pellets. 42
Fig. 5. SOD-like activity of solvent fractions from Persimmon wine pellets. 44
Fig. 6. ABTS+ radical cation scavenging activity of solvent fractions from Persimmon wine pellets. 46
Fig. 7. Superoxide anion radical scavenging activity of solvent fractions from Persimmon wine pellets. 48
Fig. 8. The inhibition rate of solvent fractions from Persimmon wine pellets on elastase. 50
Fig. 9. The inhibition rate of solvent fractions from Persimmon wine pellets on tyrosinase. 52
Fig. 10. Antimicrobial activity from the Persimmon Wine Pellet H₂O layer on Staphylococcus epidermidis. 54
Fig. 11. Antimicrobial activity from the Persimmon Wine Pellet H₂O layer on Escherichia coli. 55
Fig. 12. Antimicrobial activity from the Persimmon Wine Pellet H₂O layer on Staphylococcus aureus. 56
Fig. 13. Antimicrobial activity from the Persimmon Wine Pellet H₂O layer on Propionibacterium acnes. 57
Fig. 14. Cell viability of solvent fraction from Persimmon wine pellet extracts on raw264.7 cell 59
Fig. 15. The inhibition rate of H₂O layer from Persimmon wine pellets on nitric oxide. 61
Fig. 16. Schematic diagram of potential inhibitory pathways used by PWP-H to modulate macrophage inflammatory responses. 63
Fig. 17. Effects of the H₂O layer of persimmon wine pellet extracts on the iNOS protein expression in Raw264.7 cells. After Raw264.7 cells (1x106 cells) were started in serum free medium for 1h the cells...(이미지참조) 64
Fig. 18. Effects of the H₂O layer of persimmon wine pellet extracts on the iNOS protein expression in Raw264.7 cells. After Raw264.7 cells (1x106 cells) were started in serum free medium for 1h the cells...(이미지참조) 65
Fig. 19. Microscopic aspect of the O/W emulsion conatining PWP-H(1 month after preparation) 67
Fig. 20. Photograph of patch test of the Cosmetic containing H₂O fraction of Persimmon wine pellet extracted with 70% acetone. 74