환경오염에 의한 미세먼지의 증가로 피부는 산화적 손상과 노화가 가속화된다. 본 연구에서는 선발된 한약재 추출물의 항산화, hyaluronic acid, filaggrin, MMP-1, ROS 항목을 평가함으로써 PM10으 로 부터의 각질형성세포 보호 효능을 확인하였다. 그 결과 1,1-diphenyl-2-picrylhydrazyl(DPPH), 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid(ABTS), FRAP assay에서 농도의존적으로 항산화능 이 증가하는 것을 확인하였다. 각질형성세포에 PM10 300 ㎍/㎖을 단독으로 처리한 군에서는 hyaluronic acid 및 filaggrin이 50% 이상 감소하였으며, 고량강, 유백피, 토복령 추출물을 처리한 군에서는 증가하였 다. MMP-1의 경우 PM10 단독처리군에는 55% 이상 증가하였으나, 추출물을 처리한 경우 감소하여 콜라 겐, 엘라스틴의 분해를 저해하는 것으로 평가된다. 또한 제브라피쉬 배아를 이용한 ROS 측정의 경우 추출 물을 처리하였을 때 감소되는 것을 확인하였다. 특히 토복령 추출물의 25 μg/ml에서 음성대조군과 유사 한 형광의 세기를 나타내어 ROS의 생성이 유의적으로 감소한 것을 확인하였다. 본 연구를 통하여 선별된 한약재 소재인 고량강, 유백피, 토복령은 미세먼지로부터 피부를 보호하거나 개선할 수 있는 소재로서 피 부 개선을 위한 안티에이징 제품으로 활용될 수 있을 것으로 사료된다.

To evaluate the functional characteristic and availability for drinking of the fermented Smilax china leaf tea by using different microbial species, various fermented leaf tea was prepared by non-fermentation (C), or the fermentation of Saccharomyces cerevisiae (S), Bacillus sp. (B), Bifidobacterium bifidus (L), Monascus pilosus (M) and Aspergilus oryzae (A), and sensory and antioxidant parameter of each brewed tea was observed. The color of the A tea was red, but the other teas were yellow in color. Furthermore, the aesthetic quality of the A and M tea was 3.95 and 3.30 point, respectively, and other teas (2.55～ 2.28) were similar to that of the C tea. TP of fermented tea water extract was lower than that of the C, although TF was not significantly different between the fermented and non-fermented tea. Especially, TF of the A tea was significantly lower than those of the other teas. The range of EDA (1 ㎎/㎖) of water and ethanol extracts of tea C and the fermented teas was 19.25～22.48%; however, tea A was only 8.04～12.49%. In addition, FRAP, FICA and LPOIA of teas were not significantly different between the fermented and non-fermented teas. On the other hand, XOIA and AOIA of tea ethanol extracts were slightly higher than those of water extracts. XOIA of water extract derived from the teas was 4.83～9.20%, while ethanol extract of these was 9.00～19.00%. However, XOIA of B and L teas water extract was not detected. Furthermore, AOIA of fermented tea water extract (30.17～48.52%) were lower than those of ethanol extract (44.09～66.93%). In this study, interestingly, antioxidant parameters, such as FRAP, FICA, LPOIA and AOIA, of the A tea water extract (0.1%) was higher than that of the other tea in spite of high decreasing rate in the contents of TP and TF. Therefore, above results imply the possibility of fermented Smilax china leaf tea as a functional food.

An unbalance of rice productions and consumptions caused serious problems in both of agricultural area and grain market of korea. In recently, various efforts for rice processing products such as rice noodles and rice wines are in progress to overcome the unstable rice market. Among them, waxy rice is predominant items in processing rice. However, varietal features of starch viscosity are not considered in the processing industries and rice breeding field. In this study, 12 waxy rices and 2 cultivars Ilmibyeo(japonica) and IR72(Indica) were studied for physicochemical and amylogram to characterize the use of waxy rices. The amylose contents of waxy rices were from 7.1 to 8.1% with soft gel consistency and relatively low alkali digestion value(1.4% KOH) compare to Ilmibyeo. In the amylogram analysis(RVU) of waxy rices, unlikely normal rices, very fast peak time(about 3.5 min.) was obtained compare to that of 6.2 min. of Ilmibyeo. And 2 to 3 groups were classified based on peak viscosity and consitency of RVU. Wangchal, Odorokimochi and Hangangchal showed relatively high peak viscosity seemed not suitable for rice cake due to the hardness speed. And most of waxy rices developed in korea were believed to be suitable for oil fried cakes(Hankwa) because of a certain grade of starch degradation speed. And Mochiminori and Midoromochi originated from japan could be a good sources in waxy rice breeding program to improve the cooking properties especially in slow down of hardness speed with very low peak viscosity, hot viscosity and cool viscosity.