To utilize Malus pruniforia Borkh. as a functional material, cold-water (CW), hot-water (HW), and 70% ethanol (EtOH) extracts were prepared, and their antioxidant and anti-inflammatory activities were compared. The antioxidant activity of the HW extract evaluated by ABTS and DPPH radical scavenging and FRAP activity was significantly effective. The total polyphenol content of the HW extract was also higher by 15.5±0.7 mg GAE/g extract compared to other extracts. The EtOH extract showed significantly decreased TNF-α (39.8%), IL-6 (65.5%), and NO (34.9%) levels in RAW 264.7 cells compared to the LPS-induced control group. The levels of IL-6 (21.1%) and IL-8 (19.3%) were significantly decreased by treatment of EtOH extract in HaCaT keratinocytes induced with TNF-α and IFN-γ. The UHPLC-MS results indicated that the EtOH extract might have chlorogenic acid and phlorizin as the major compounds. This was validated using HPLC-DAD, which showed that the EtOH extract had higher levels of chlorogenic acid and phlorizin (1,185±58 and 470±10 μg/g extract, respectively). In conclusion, the present study suggested that the anti-inflammatory activity of the EtOH extract was more effective than the CW and HW extracts, and chlorogenic acid and phlorizin could be used as indicator compounds and functional substances.

Abstract
서 론
재료 및 방법
    1. 재료 및 추출방법
    2. 항산화 활성 및 총 폴리페놀 함량
    3. 세포주 및 배양조건
    4. RAW 264.7 세포를 통한 염증 억제 활성
    5. HaCaT 세포를 통한 피부염 억제 활성
    6. UHPLC-MS를 통한 정성 분석
    7. HPLC-DAD를 이용한 정량 분석
    8. 통계처리
결과 및 고찰
    1. 항산화 활성 및 총 폴리페놀 함량
    2. 세포독성 평가
    3. RAW 264.7 세포의 염증억제 활성
    4. HaCaT 세포의 피부염 억제 활성
    5. 정성 분석
    6. 정량 분석
요약 및 결론
References

• 신현영(고려대학교 대학원 의생명융합과학과 러닝헬스시스템융합전공) | Hyun Young Shin (Transdisciplinary Major in Learning Health System, Department of Integrated Biomedical and Life Science, Korea University)
• 김훈(중앙대학교 생명공학대학) | Hoon Kim (College of Biotechnology and Natural Resources, Chung-Ang University)
• 정은진(한국교통대학교 식품영양학전공) | Eun-Jin Jeong (Major in Food and Nutrition, Korea National University of Transportation)
• 김현경(한국교통대학교 식품영양학전공) | Hyun-Gyeong Kim (Major in Food and Nutrition, Korea National University of Transportation)
• 이경행(한국교통대학교 식품영양학전공) | Kyung-Haeng Lee (Major in Food and Nutrition, Korea National University of Transportation)
• 배윤정(한국교통대학교 식품영양학전공) | Yun-Jung Bae (Major in Food and Nutrition, Korea National University of Transportation)
• 김우중(경기도 경제과학진흥원 바이오센터) | Woo Jung Kim (Biocenter, Gyeonggido Business and Science Accelerator)
• 이상현(중앙대학교 식물생명공학과) | Sanghyun Lee (Dept. of Plant Science and Technology, Chung-Ang University)
• 유광원(한국교통대학교 식품영양학전공) | Kwang-Won Yu (Major in Food and Nutrition, Korea National University of Transportation) Corresponding author