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KMID : 0364820120480010029
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Korean Journal of Microbiology
2012 Volume.48 No. 1 p.29 ~ p.36
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Biological Activities of Fermented Dioscorea batatas Dence by two Stage Fermentation
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Jeon Chun-pyo
Lee Joon-Geol
Lee Jung-Bok
Choi Chung-Sig
Park Se-Cheol
Kim Jang-Eok
Kwon Gi-Seok
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Abstract
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This study was conducted to investigate antioxidative and physiological activities of two stage fermented Chinese
Yam (TSFCY) by Monascus sp. MK2 and Lactobacillus brevis HLJ59. The extracts from TSFCY were measured to
examine pigments, monacolin K contents, total polyphenol and flavonoid contents, DPPH radical scavenging
activity, reducing power, ACE inhibitory activity and GABA contents. In this study, the results show that Monascus
sp. MK2 and Lactobacillus brevis HLJ59, with Dioscorea batatas Dence. As the substrate can produce pigments
(yellow, orange and red), monacolin K contents, total polyphenol and flavonoid contents, DPPH radical scavenging
activity, reducing power, ACE inhibitory activity, and GABA contents at 14.03 (yellow), 13.88 (orange), 15.71 (red),
487.9 (MK, mg/kg), 723.8 (TP, mg/kg), 326.4 (TF, mg/kg), 81.7 (DPPH, %), and 1.5 (RP, O.D), respectively. In
addition, the showed ACE inhibitory activity and GABA contents was 86.9% and 977.4 mg/kg in EtOH extract,
respectively.
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KEYWORD
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anti-oxidant activity, biological activities, fermented Chinese Yam, GABA
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