European Food Research and Technology

, Volume 231, Issue 1, pp 75–83

Effects of the isoflavone puerarin and its glycosides on melanogenesis in B16 melanocytes

Authors

  • Young-Mi Choi
    • Division of Food Bioscience and Technology, College of Life Sciences and BiotechnologyKorea University
  • Hee-jin Jun
    • Division of Food Bioscience and Technology, College of Life Sciences and BiotechnologyKorea University
  • Kevin Dawson
    • Laboratory for High Performance Computing and InformaticsUniversity of California
  • Raymond L. Rodriguez
    • Laboratory for High Performance Computing and InformaticsUniversity of California
  • Mi Ran Roh
    • Division of Food Bioscience and Technology, College of Life Sciences and BiotechnologyKorea University
  • Jungae Jun
    • Division of Food Bioscience and Technology, College of Life Sciences and BiotechnologyKorea University
  • Chung-Hyo Choi
    • Department of Food Science and Technology, School of Agricultural Biotechnology, Center for Agricultural BiomaterialsSeoul National University
  • Jae-Hoon Shim
    • Department of Food Science and Technology, School of Agricultural Biotechnology, Center for Agricultural BiomaterialsSeoul National University
  • ChoongHwan Lee
    • Division of Bioscience and BiotechnologyKonkuk University
  • Sang Jun Lee
    • Food Research InstituteAmorepacific Corporation R&D Center
  • Kwan-Hwa Park
    • Department of Food Science and Technology, School of Agricultural Biotechnology, Center for Agricultural BiomaterialsSeoul National University
    • Division of Food Bioscience and Technology, College of Life Sciences and BiotechnologyKorea University
Original Paper

DOI: 10.1007/s00217-010-1251-5

Cite this article as:
Choi, Y., Jun, H., Dawson, K. et al. Eur Food Res Technol (2010) 231: 75. doi:10.1007/s00217-010-1251-5

Abstract

We investigated the effects of puerarin (8-C-glucosyl-7,4′-dihydroxy isoflavone), an isoflavone found in Kudzu roots (Pueraria lobata), and its glycosides (enzymatically synthesised, water-soluble derivatives of puerarin) on melanogenesis in vitro. Puerarin and its glycosides reduced mushroom tyrosinase activity by 88 and 67% at 4.8 mM, respectively, in a concentration-dependent manner. The puerarin glycosides were less effective than puerarin at the same concentration but showed a comparable inhibitory effect at a concentration at which puerarin is insoluble in water. In cultured B16 melanocytes, the melanin content was reduced significantly; moreover, tyrosinase activity was inhibited significantly by both puerarin and its glycosides when added at a concentration of 480 μM. DNA microarray and RT-PCR analyses showed significant downregulation of the expression of microphthalmia-associated transcription factor (MITF) and its target genes. The protein expression of MITF and tyrosinase was also downregulated significantly by 40 and 50%, respectively. Our findings suggest that puerarin and its glycosides cause hypopigmentation via dual mechanisms: by inhibiting tyrosinase activity directly and by altering the expression of melanogenesis-related genes, such as MITF and tyrosinase. Therefore, puerarin and its glycosides may have potential for the development of functional cosmetics causing hypopigmentation.

Keywords

PuerarinMelanogenesisHypopigmentationTyrosinaseMelaninB16 murine melanocytesMicroarray analysis

Supplementary material

217_2010_1251_MOESM1_ESM.ppt (340 kb)
Supplementary material 1 (PPT 339 kb)

Copyright information

© Springer-Verlag 2010