摘要
对松盐、梅盐与竹盐的美白功效进行了体外评价,分别研究其对体外酪氨酸酶的单酚酶和二酚酶活性的抑制作用,并以熊果苷为阳性对照,采用体外培养的B16黑素瘤细胞模型探究其对胞内酪氨酸酶活性、细胞增殖及迁移的影响。结果表明,植物盐元素组成丰富,且水溶液呈碱性,松盐、竹盐、梅盐对酪氨酸酶活性表现出极显著的浓度依赖的抑制作用(p<0.01),当这3种植物盐水溶液的质量浓度为50.0 g/L时,它们对酪氨酸酶单酚酶抑制率分别为97.1%、94.8%、48.2%,对二酚酶的抑制率均高于92.0%;与原盐相比,5.0g/L的植物盐对B16细胞生长抑制作用不明显,但会抑制其横向迁移;植物盐对B16细胞胞内酪氨酸酶活性抑制作用优于熊果苷,5.0g/L的梅盐组的细胞内酪氨酸酶活性仅有8.76%,抑制效果好于松盐、竹盐。所研究的植物盐可以抑制酪氨酸酶的活性,且对B16细胞无附加毒性,显示出作为一种无机酪氨酸酶抑制剂的潜力,在人体美白方面有较好的潜在应用价值。
The whitening effects of pine salt, plum salt and bamboo salt were evaluated in vitro, and their inhibitory effects on the activities of tyrosinase monophenolase and diphenolase were studied in vitro, respectively. The model of B16 melanoma cells was used to explore the effects of salts on the activity of intracellular tyrosinase, cell proliferation and migration, and arbutin was used as a positive control. The results showed that these plant salts were rich in elemental composition and alkaline in aqueous solution. And pine salt, bamboo salt and plum salt showed extremely significant concentration-dependent inhibition of tyrosinase activity(p<0.01). When the mass concentration of the three kinds of plant salt solution was 50.0 g/L, their corresponding inhibition rates of tyrosinase monophenolase were 97.1%, 94.8% and 48.2%, respectively, and those of diphenolase were higher than 92.0%. Compared with the original salt, 5.0 g/L plant salts had no obvious inhibitory effect on the growth of B16 cells, but they inhibited the lateral migration. The inhibitory effects of these plant salts on the intracellular tyrosinase activity of B16 cells were better than that of arbutin, and the intracellular tyrosinase of 5.0 g/L plum salt group was only 8.76%, and the inhibition effect was better than those of pine salt and bamboo salt. These plant salts can inhibit the activity of tyrosinase, and have no additional toxicity to B16 cells, showing the potential as an inorganic tyrosinase inhibitor, and possess very good potential application value in human whitening.
作者
严雅丽
周沫希
姜春鹏
赵奕竹
张英
YAN Yali;ZHOU Moxi;JIANG Chunpeng;ZHAO Yizhu;ZHANG Ying(Deparment of Food Science and Nutrition College of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou 310058,Zhejiang,China;Shanghai Emerald Biotech Co.Ltd,Shanghai 201203,China)
出处
《精细化工》
EI
CAS
CSCD
北大核心
2020年第5期1002-1009,共8页
Fine Chemicals
基金
广东省重点研发项目(2019B020212001)。