571av Production of Three Tyrosinase Inhibitors, Anthocyanin, Pro-Anthocyanin and Ellagic Acid, In Grape CELL Culture

Chien-Kuo Wang¹, C.K. Hsu², M.C-. Mong², Y.C. Chung³, and M.C. Hsu¹. (1) Department of Biotechnology, Asia University, 500 Liu-Fong Rd, Wu-Fong Shiang, Taichung, Taiwan, (2) Department of Health and Nutrition Biotechnology, Asia University, 500 Liu-Fong Rd, Wu-Fong Shiang, Taichung, Taiwan, (3) Department of Food and Nutrition, Providence University, 200 Chung Chi Rd, Taichung County, Taiwan

It has been shown that grape exhibits antioxidant activity, anti-inflammitory activity and immune modulation function. We are conducting a research project funded by the National Science Council (NSC), Taiwan to determine the biological functions of a grape cell culture, FC-01. Currently, the tested functions focus on the inhibitory effect toward tyrosinase activity.

The FC-01 grape cell culture was incubated under light in GB-5 medium with 30 g/l sucrose. NAA (0.1 mg/l) and Kinetin (0.2 mg/l) were used as growth regulators.

The extract of FC-01 showed inhibitory effect toward the activity of mushroom tyrosinase. When compared to the ethanolic extract of grape, the extract of FC-01 showed higher inhibitory effect than the extracts from the peel, seed and flesh of grape. The concentration of three tyrosin inhibitor, proanthocyanin, and ellagic acid in FC-01cell culture were 5.7 ug/ml, 10.3 ug/ml and 12.1 ug/ml respectively. For the future task, increasing the production of these three compounds and resveratrol, another important tyrosinase inhibitor, in FC-01cell culture by changing medium contents and environmental factors and the interaction between the active compounds and tyrosinase in the cell need to be evaluated.