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KMID : 0380020160310020134
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Korean Journal of Biotechnology and Bioengineering
2016 Volume.31 No. 2 p.134 ~ p.143
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Separation and Characteristics of ADH and ALDH Activators in Fermented Lycii fructus Extract
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Choi Ji-Hyun
Kang Dong-Hee
Kim Hyun-Soo
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Abstract
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Lycii fructus has been traditionally used as a preventive and therapeutic medicine to treat enervation and diverse chronic diseases. In this study, we investigated whether fermentation of Lycii fructus extract (LE) increases the enzymatic activity of the alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH). The fermentation of LE by Bacillus subtilis subsp. subtilis and Saccharomyces cerevisiae IFO 2376 was shown to increase the enzymatic activity of ADH and ALDH. TLC analysis of LE and fermented LE (FLE) showed that ADH and ALDH activities increased in different spots. Fraction No. 66 of LE and fraction No. 68 of FLE by Silica gel chromatography showed increased ADH activity of 129.1% and 148.9%, respectively. Fractions No. 128 of LE and FLE by Silica gel chromatography showed increased ALDH activity of 134.1% and 148.1%, respectively. The fraction No. 68 of FLE obtained by HPLC showed new peaks at Rt 11.938min, Rt 22.072min and Rt 28.842min, indicating that ADH activity was increased. The LE and FLE fractions with the greatest increases in ADH activity peaked at the same time (Rt 13min),whereas the LE and FLE fractions with the greatest increases in ALDH activity peaked at different times (Rt 16.307min and Rt 36.640min, respectively).
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KEYWORD
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Lycii fructus extract, Fermented Lycii fructus extract, Alcohol dehydrogenase, Aldehyde dehydrogenase, Activators
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