コミズ ユウジ   Komizu Yuuji
  古水 雄志
   所属   崇城大学  生物生命学部 生物生命学科
   崇城大学大学院  工学研究科 応用生命科学専攻(博士前期課程)
   崇城大学  生物生命学部 応用生命科学科
   崇城大学大学院  工学研究科 応用生命科学専攻(博士後期課程)
   職種   准教授
言語種別 英語
発行・発表の年月 2012/06
形態種別 原著論文
査読 査読あり
標題 Antimelanogenic and antioxidative effects of residual powders from Shochu distillation remnants
執筆形態 共著
掲載誌名 Food Chem.
巻・号・頁 132(4),pp.2140-2143
概要 Shochu distillation remnants (SDR) are by-products in the manufacturing process of the Japanese liquor Shochu and include various useful organic compounds derived from the fermentation of grains. In this study, we investigated the inhibitory effects of barley-, black rice-, rice-, and sweet potato-powder from Shochu distillation remnants (PSDR) on the melanogenesis of B16 cells. Barley- and black rice-PSDR showed significant decrease in the intracellular melanin content and tyrosinase activity. Significantly, the antioxidative capacity of PSDR correlated well with the antimelanogenesis on the basis of a radical-scavenging assay. Furthermore, some antioxidant polyphenols in PSDR were identified by HPLC and the amount of the polyphenols was in good agreement with the antimelanogenic effects of PSDR. This study suggests that barley- and black rice-PSDR could be novel antimelanogenic materials for skin whitening.
DOI http://dx.doi.org/10.1016/j.foodchem.2011.12.049