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KMID : 0353420220460030111
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Oral Biology Research
2022 Volume.46 No. 3 p.111 ~ p.118
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Evaluation of antioxidant and anticancer activities of fermented pericarp extract of Camellia japonica L. using Aspergillus oryzae in oral cancer
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Cho Eu-Gene
Kim Hyoun-Woo
Jeong Da-Hye
Lee Seokmyon
Oh Deuk-Sil
Kim Jin
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Abstract
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This study aimed to investigate the antioxidant and anticancer activities of the fermented extract of the dried pericarp of Camellia japonica L. (CJ). The antioxidant activity of the extract after fermentation by Aspergillus oryzae (A. oryzae) at different doses, times, and temperatures was slightly decreased compared with that of the unfermented extract. The total polyphenol content decreased significantly as fermentation time was increased at 30°C, but there was no significant change when the fermentation was performed for 72 hr at different temperatures. The total flavonoid content was not significantly changed by fermentation conditions. Evaluation of the anticancer activity of the A. oryzae-fermented extract revealed that there was no effect on the viability of immortalized 293T cells treated with the extract for 48 hr, but the viability of YD-8 and YD-10B oral cancer cells was significantly reduced. In addition, there was a significant increase in the expression of cleaved PARP and caspase 3, and in apoptotic (annexin V/PI-stained) cells. These results suggest that the water extract of dried pericarp of CJ has no anticancer activity, but gained anticancer activity following fermentation by A. oryzae; furthermore, the fermented extract may be a potential treatment for oral cancer.
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KEYWORD
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Anticancer, Antioxidants, Aspergillus oryzae, Camellia japonica L., Fermented pericarp
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