TY - JOUR
T1 - Antioxidant activity and inhibitory effects of whitening and wrinkle-related enzymes of Polyozellus multiplex extracts
AU - Jeon, Dong Ha
AU - Lee, Eun Ho
AU - Park, Hye Jin
AU - Sultanov, Akhmadjon
AU - Jung, Hee Young
AU - Kang, In Kyu
AU - Cho, Young Je
N1 - Publisher Copyright:
© 2022, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.
PY - 2023/4
Y1 - 2023/4
N2 - This study aimed to investigate the possible use of phenolic extracted from the Polyozellus multiplex in cosmetic basic materials by examining its functional properties. The total phenolic effects were extracted with various solvents and measured high concentrations of ethanol and water extract 23.45 and 97.22 mg/g respectively. Fresh mushroom weight to study their antioxidant, wrinkle, and whitening-related enzyme properties. The antiradical activity tested the ability to scavenge 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical by the discoloration of the concentration 50–200 µg/mL showed from 80.06 to 92.99%. Antioxidant protection factor (PF) of activities were determined and the correlation between 1.57 and 1.67. The inhibitory activities of P. multiplex on tyrosinase were tested to assess their whitening-related enzyme activities. Water and ethanol extracted from P. multiplex inhibited 31.91% and 18.32% of the tyrosinase activity respectively, suggesting that P. multiplex water extracts have better whitening-related enzyme activity. Anti-elastase and anti-collagenase activities were tested to assess the wrinkle-related enzyme inhibition activity of the water and ethanol extracts. Water and ethanol extracts inhibited 26.36% and 84.32% of the elastase activity and 44.74% and 92.66% of the collagenase activity, respectively. Taken together, the extracts from P. multiplex exhibited antioxidant, wrinkle, and whitening-related enzyme inhibition activities. In case of 70% ethanol extract increased in a concentration-dependent manner. The quality characteristics of beauty food prepared jellies using gelling agent different concentrations of P. multiplex were evaluated. The effects of gelling agents and sugar substitutes on the pH, °Brix, color, textural properties, and sensory acceptance of the jellies were determined. Through sensory evaluation of various concentrations of P. multiplex in jelly, a comparative study was conducted on quality characteristics as a cosmetic functional food.
AB - This study aimed to investigate the possible use of phenolic extracted from the Polyozellus multiplex in cosmetic basic materials by examining its functional properties. The total phenolic effects were extracted with various solvents and measured high concentrations of ethanol and water extract 23.45 and 97.22 mg/g respectively. Fresh mushroom weight to study their antioxidant, wrinkle, and whitening-related enzyme properties. The antiradical activity tested the ability to scavenge 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical by the discoloration of the concentration 50–200 µg/mL showed from 80.06 to 92.99%. Antioxidant protection factor (PF) of activities were determined and the correlation between 1.57 and 1.67. The inhibitory activities of P. multiplex on tyrosinase were tested to assess their whitening-related enzyme activities. Water and ethanol extracted from P. multiplex inhibited 31.91% and 18.32% of the tyrosinase activity respectively, suggesting that P. multiplex water extracts have better whitening-related enzyme activity. Anti-elastase and anti-collagenase activities were tested to assess the wrinkle-related enzyme inhibition activity of the water and ethanol extracts. Water and ethanol extracts inhibited 26.36% and 84.32% of the elastase activity and 44.74% and 92.66% of the collagenase activity, respectively. Taken together, the extracts from P. multiplex exhibited antioxidant, wrinkle, and whitening-related enzyme inhibition activities. In case of 70% ethanol extract increased in a concentration-dependent manner. The quality characteristics of beauty food prepared jellies using gelling agent different concentrations of P. multiplex were evaluated. The effects of gelling agents and sugar substitutes on the pH, °Brix, color, textural properties, and sensory acceptance of the jellies were determined. Through sensory evaluation of various concentrations of P. multiplex in jelly, a comparative study was conducted on quality characteristics as a cosmetic functional food.
KW - Beauty food
KW - Biological activities
KW - Jelly
KW - Physico-chemical properties
KW - Polyozellus multiplex
KW - Sensory evaluation
UR - http://www.scopus.com/inward/record.url?scp=85142214183&partnerID=8YFLogxK
U2 - 10.1007/s11694-022-01623-8
DO - 10.1007/s11694-022-01623-8
M3 - Article
AN - SCOPUS:85142214183
SN - 2193-4126
VL - 17
SP - 1279
EP - 1288
JO - Journal of Food Measurement and Characterization
JF - Journal of Food Measurement and Characterization
IS - 2
ER -