롱빈 콩 에탄올추출물의 항산화 및 NO 생성 억제 효과

Antioxidant and NO Production Inhibitory Effects of Longbean Ethanol Extract

In order to prepare basic data for examining the development of longbean (Vigna unguiculata ssp. sesquipedalis) as a possible natural material for functional cosmetics, the study investigated the yield, total polyphenol content, antioxidant, and the NO production inhibitory effects of an ethanol-produced extract of longbean soybean parts. As a result, the yield of the longbean ethanol extract was found to be 14.93% and the total polyphenol content was confirmed to be 4.36±0.473 mg/g. When the antioxidant effect was measured by the electron donating ability and the ABTS radical scavenging activity, the electron donating ability tended to increase as the concentration increased, and showed a high scavenging ability of 92.32% at a concentration of 1,000 μg/mL. And the ABTS radical scavenging activity showed a scavenging effect of 99.81% at a concentration of 100 μg/ml, and the scavenging effect was equivalent to that of vitamin C. As a result of measuring the antioxidant activity, the ABTS radical scavenging ability showed a higher scavenging effect than the electron donating ability. The cell viability of RAW 264.7 cells was 99.82-100.28% up to the concentration of 500 μg/ml, and cytotoxicity was not observed up to 500 μg/ml. The NO production inhibitory activity showed a significant decrease to 81.84% at a concentration of 500 μg/ml. Therefore, it is considered that the long bean ethanol extract can be used as a natural material for cosmetics. In future studies, it is necessary to demonstrate the physiological activity, such as anti-inflammatory mechanisms, whitening, and wrinkle improvement through component analysis.