Abstract
Stilbenes are known as antioxidants and some of them demonstrate anti-pigmentation activity. The purpose of the present study was to investigate whether two stilbene compounds produced by biotransformation of the extract of Morus alba root show skin irritation and sensitization. In skin irritation test, 1% oxyresveratrol (OXY), and 5% OXY, and 1% oxyresveratrol-3-O-glucoside (OXY-3) showed a P.I.I score of 0, 0.04, and 0, respectively. Accordingly, the two stilbenes were evaluated to be virtually 'non-irritant' materials. In a skin sensitization study by GPMT, 1% OXY, 5% OXY, and 1% OXY-3 did not cause edema and erythema at 24 h and 48 h after topical application and exhibited a sensitization score of 0 and a rate of 0%. Consequently, it was confirmed that OXY and OXY-3 had no contact allergic sensitization in GPMT. Therefore, OXY and OXY-3 might be potential candidates as skin-whitening agents without posing any serious side effects.
| Original language | English |
|---|---|
| Pages (from-to) | 251-256 |
| Number of pages | 6 |
| Journal | Korean Journal of Food Science and Technology |
| Volume | 44 |
| Issue number | 2 |
| Publication status | Published - 2012 Apr 1 |
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Keywords
- Guinea pig maximization test
- Morus alba extract
- Skin irritation
- Skin sensitization
ASJC Scopus subject areas
- Food Science
- Biotechnology
- Applied Microbiology and Biotechnology
Cite this
Evaluation on skin irritation and sensitization of oxyresveratrol and oxyresveratrol-3-O-glucoside produced by biotransformation of Morus alba extract. / Park, Keun Tae; Kim, Jeong Keun; Lim, Young Hee.
In: Korean Journal of Food Science and Technology, Vol. 44, No. 2, 01.04.2012, p. 251-256.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Evaluation on skin irritation and sensitization of oxyresveratrol and oxyresveratrol-3-O-glucoside produced by biotransformation of Morus alba extract
AU - Park, Keun Tae
AU - Kim, Jeong Keun
AU - Lim, Young Hee
PY - 2012/4/1
Y1 - 2012/4/1
N2 - Stilbenes are known as antioxidants and some of them demonstrate anti-pigmentation activity. The purpose of the present study was to investigate whether two stilbene compounds produced by biotransformation of the extract of Morus alba root show skin irritation and sensitization. In skin irritation test, 1% oxyresveratrol (OXY), and 5% OXY, and 1% oxyresveratrol-3-O-glucoside (OXY-3) showed a P.I.I score of 0, 0.04, and 0, respectively. Accordingly, the two stilbenes were evaluated to be virtually 'non-irritant' materials. In a skin sensitization study by GPMT, 1% OXY, 5% OXY, and 1% OXY-3 did not cause edema and erythema at 24 h and 48 h after topical application and exhibited a sensitization score of 0 and a rate of 0%. Consequently, it was confirmed that OXY and OXY-3 had no contact allergic sensitization in GPMT. Therefore, OXY and OXY-3 might be potential candidates as skin-whitening agents without posing any serious side effects.
AB - Stilbenes are known as antioxidants and some of them demonstrate anti-pigmentation activity. The purpose of the present study was to investigate whether two stilbene compounds produced by biotransformation of the extract of Morus alba root show skin irritation and sensitization. In skin irritation test, 1% oxyresveratrol (OXY), and 5% OXY, and 1% oxyresveratrol-3-O-glucoside (OXY-3) showed a P.I.I score of 0, 0.04, and 0, respectively. Accordingly, the two stilbenes were evaluated to be virtually 'non-irritant' materials. In a skin sensitization study by GPMT, 1% OXY, 5% OXY, and 1% OXY-3 did not cause edema and erythema at 24 h and 48 h after topical application and exhibited a sensitization score of 0 and a rate of 0%. Consequently, it was confirmed that OXY and OXY-3 had no contact allergic sensitization in GPMT. Therefore, OXY and OXY-3 might be potential candidates as skin-whitening agents without posing any serious side effects.
KW - Guinea pig maximization test
KW - Morus alba extract
KW - Skin irritation
KW - Skin sensitization
UR - http://www.scopus.com/inward/record.url?scp=84861604143&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84861604143&partnerID=8YFLogxK
M3 - Article
AN - SCOPUS:84861604143
VL - 44
SP - 251
EP - 256
JO - Korean Journal of Food Science and Technology
JF - Korean Journal of Food Science and Technology
SN - 0367-6293
IS - 2
ER -