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KMID : 0385520180310060219
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Analytical Science & Technology
2018 Volume.31 No. 6 p.219 ~ p.224
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Analysis of Marker Components of Fermented Opuntia ficus-indica var. saboten Stem Extracts
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Shin Dong-Won
Lee Sang-Ho
Lee So-Yeon
Han Eun-Hye
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Abstract
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The fruit and stem of Opuntia ficus-indica var. aboten (OFS), a native plant of Jeju Island, are considered a safe food source. Moreover, stem extracts have been previously reported to possess a variety of biological effects (e.g. anti-inflammatory and anti-oxidant, including the ability to partially ameliorate cognitive impairment), suggesting that this plant may have utility as a functional food. The present study investigated whether fermentation by lactic acid bacteria enhances the biological effects of OFS extracts. The acetylcholinesterase (AChE) inhibitory activity of fermented or non-fermented OFS extracts was evaluated, and the content of marker components dihydrokaempferol (DHK) and quercetin-3-methyl ether (3-MeQ) was analyzed using high-performance liquid chromatography. Fermented (relative to non-fermented) OFS extracts exhibited improved AChE inhibitory activity (IC50 =28.35 mg/mL), with AChE inhibitory activity resulting from fermentation by L. plantarum (IC50 =12.56 mg/mL) exceeding that resulting from fermentation by L. fermentum (IC50 =17.71 mg/mL). Furthermore, fermented (relative to non-fermented) OFS extracts exhibited a 16.7 % increase in DHK content, and 3-MeQ content of OFS extracts fermented by L. plantarum and L. fermentum increased by 28.6 % and 21.4 %, respectively. Therefore, OFS stem extract AChE inhibitory activity, as well as DHK and 3-MeQ content, was enhanced by fermentation with Lactobacillus spp. This suggests that fermented OFS extracts may contribute to prevention or improvement of cognitive impairment. These data are anticipated to be useful in the development of enhanced-efficacy OFS products.
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KEYWORD
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opuntia ficus-indica var. saboten, dihydrokaempferol, quercetin-3-methyl ether, fermentation, cognitive function
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