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Inhibition of enzyme activities and the antiwrinkle effect of polyphenol isolated from the persimmon leaf (Diospyros kaki folium) on human skin

Cited 48 time in Web of Science Cited 57 time in Scopus
Authors

An, Bong-Jeun; Kwak, Jae-Hoon; Park, Jung-Mi; Lee, Jin-Young; Park, Tae-Soon; Son, Jun-Ho; Lee, Jin-Tae; Jo, Cheorun; Byun, Myung-Woo

Issue Date
2005-07
Publisher
American Society for Dermatologic Surgery
Citation
Dermatologic Surgery, Vol.31 No.7 Pt 2, pp.848-854
Abstract
BACKGROUND. Many studies have been conducted to find a natural material that has high biologic functions for human skin without any side effects. Persimmon leaf has a substantial amount of tannins in different forms; therefore, it was selected as a target material. OBJECTIVE. The biosynthesis rate of the collagen was also investigated to clarify the beneficial functions for the human skin. METHODS. Persimmon leaves were obtained, extracted with 80% ethanol, and isolated into PFs I, II, and III after column chromatography using a Sephadex LH-20 column followed by thin-layer chromatography. RESULTS. The xanthine oxidase inhibition effect of both PFs II and III was over 40% at a 100 ppm concentration. PF II, containing higher flavonoids levels, had a significantly higher tyrosinase inhibition than that of PF III. Collagenase inhibition was 16.3 and 8.1 % for PF Ill and (IF II, respectively, at 100 ppm, On the other hand, elastase inhibition activity was significantly higher in PF II than PF III. Collagen biosynthesis rates of PF III were over 25 % from a I to 10 ppm concentration. Consequently, PFs isolated from the persimmon leaf can he used as natural materials or additives for human skin owing to their beneficial biologic functions, including the antiwrinkle effect and the inhibition of skin problems, for food or cosmetic compositions.
ISSN
1076-0512
URI
https://hdl.handle.net/10371/208580
DOI
https://doi.org/10.1111/j.1524-4725.2005.31730
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  • College of Agriculture and Life Sciences
  • Department of Agricultural Biotechnology
Research Area Analysis, evaluation, and development of quality and process of animal-origin foods, Development of non-thermal process for improvement of safety of animal-origin foods, Understanding of muscle biology and cultured muscle production

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