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KMID : 0620720100160040273
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Natural Product Sciences
2010 Volume.16 No. 4 p.273 ~ p.279
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Physicochemical Characteristics of Fermented Phragmites communis Extract and Its Biological Activity
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Kang Chang-Hee
Kim Sang-Cheol
Jeong Sang-Chul
Han Woong
Lee Seung-Young
Yu Sang-Mi
Jin Hyun-Mi
Kim Yeong-Su
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Abstract
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This study evaluates the tyrosinase, elastase inhibitory and antioxidant activities of isolated Lactobacillus rhamnosus fermented extracts of Phragmites communis Trinius. After culture for 4 days at 30℃ using 1% P. communis extract, the cell mass of L. rhamnosus reached 1.4×10 10 CFU/mL. The number of cells on P. communis extract and MRS medium was similar. This results indicated that P. communis extract can be used as an economical medium for industrial lactic acid bacteria production. The fermented P. communis extract exhibited 4 fold higher tyrosinase inhibitory effect than non fermented P. communis extract. The non fermented P. communis extract has no inhibitory effect on elastase. However the fermented P. communis extract show high inhibitory effect on elastase (IC50; 249 μg/mL). These results indicated that the fermented P. communis extract can potentially be used for developing new cosmetic or health food ingredients.
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KEYWORD
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Phragmites communis, Lactobacillus rhamnosus, Fermentation, Antioxidant, Elastase inhibition
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