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KMID : 0380020210360040247
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Korean Journal of Biotechnology and Bioengineering
2021 Volume.36 No. 4 p.247 ~ p.253
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Comparative Analysis of Biological Activity between Domestic Cudrania Tricuspidata Fruit Extract and Fermented Fruit Extract Using Lacto-Bacillus Plantarum
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Choi Moon-Hee
Yang Seung-Hwa
Kim Da-Song
Shin Hyun-Jae
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Abstract
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Cudrania tricuspidata belongs to the Morus family. The fruits and leaves are used for food, and the barks and roots are used medicinally and as raw materials for paper. Heretofore, studies on C. tricuspidata leaves have been actively conducted, but studies on fruits are insufficient. The recent trend in health food is bioconversion and enhancement of active compounds through fermentation. In addition, consumption of natural health food is increasing. Therefore, in this study, the biological activities of C. tricuspidata fruit extracts were measured to use it as a food material. The fruit extracts were fermented with Lactobacillus plantarum, and it was extracted with hot water. Changes in antioxidant activities and polyphenol contents were compared between C. tricuspidata fruits extracts and fermented C. tricuspidata fruits extracts. It was confirmed that the antioxidant activity of the C. tricuspidata fruit fermented product was higher than that of the C. tricuspidata fruit extract. The DPPH radical scavenging activity IC50 of each extract was 330.89 ± 11.65 μg/mL and 87.28 ± 4.20 μg/mL, respectively, and the ABTS IC50 was 335.09 ± 15.71 μg/mL, and 265.29 ± 4.68 μg/mL. The new beverage manufacturing process was developed using the fermented C. tricuspidata fruits extracts, and sensory evaluation of the beverage was conducted. Based on the results of this study, it is necessary to develop foods with sensory palatability and maximizing the active compounds and biological activities of C. tricuspidata fruit.
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KEYWORD
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Cudrania tricuspidata fruits, antioxidant, Lactobacillus plantarum, fermentation, polyphenol contents
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