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KMID : 0380620120440010135
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Korean Journal of Food Science and Technology
2012 Volume.44 No. 1 p.135 ~ p.139
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Evaluation of Physicochemical Properties and Biological Activities of Steamed and Fermented Deodeok (Codonopsis lanceolata)
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Jung Lae-Seung
Yoon Won-Byong
Park Seong-Jin
Park Dong-Sik
Ahn Ju-Hee
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Abstract
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This study was designed to evaluate the physicochemical properties and biological activities of steamed and fermented Codonopsis lanceolata. The treatments included NS-NF (non-steamed and non-fermented), NS-LF (non-steamed and L. rhamnosus fermented), S-NF (steamed and non-fermented), and S-LF (steamed and L. rhamnosus fermented). Total polyphenol amounts of S-NF and S-LF were significantly increased to more than 26 mg GAE/g. The highest DPPH scavenging activities were observed for S-NF and S-LF, showing EC50 values of 0.8 and 0.6 mg/mL, respectively. The growths of Staphylococcus aureus, Listeria monocytogenes, Salmonella Typhimurium, and Shigella boydii were effectively inhibited by S-LF (MIC<9 mg/mL). The NS-LF and S-LF (EC50<6 mg/mL) effectively inhibited α-Glucosidase and tyrosinase activities compared to NS-NF (EC50<17 mg/mL). The S-LF exhibited the highest acetylcholinesterase (AChE) inhibitory activity (IC50<32 mg/mL). Therefore, the results suggest that the application of the steaming process combined with probiotic fermentation can effectively enhance the biological and pharmacological activities in C. lanceolata.
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KEYWORD
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deodeok, Codonopsis lanceolata, steaming process, fermentation, biological activity
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