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KMID : 0525720190240010008
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Journal of Chitin and Chitosan
2019 Volume.24 No. 1 p.8 ~ p.15
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Physicochemical Properties and Antioxidant Activity of Arctium lappa L. Fermented with Lactic Acid Bacteria
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Jeong Kyung-Ok
Seol Chu-Ho
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Abstract
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In this study, Arctium lappa L. was fermented by Lactobacilli plantarum SRCM101585, SRCM101587 and Lactobacilli brevis SRCM101595, SRCM101607, SRCM101610 to develop intestinal health promoting prebiotic resources. Powered seeds of Arctium lappa L. (2%) were incubated with 3% (v/v) of lactic acid bacteria for 0, 24, 48, and 72 hr. As a result of pH and acidity measurement, it was confirmed that decrease of pH and increase of acidity were observed in SRCM101587 fermentation broth. Total polyphenol content with SRCM101610 increased from 9.02±0.22 mg/100mL in pre-incubation to 10.04±0.65 mg/100mL in post-incubation. In SRCM101585 fermentation broth ABTS radical scavenging activity also increased from 89.75±0.25% to 91.38±0.40%. A result of analysis of organic acid after incubation with SRCM101595 showed that oxalic acid increased from 95.14 mg/100mL to 134.85 mg/100mL and citric acid also increased 0.69 mg/100mL to 8.90 mg/100mL in SRCM101610. Almost of free sugar was reduced by 72 hr incubation. The content of chlorogenic acid was 1.69 mg/100mL in SRCM101607. Overall results showed that the prebiotic effects such as physicochemical properties and antioxidant activity of Arctium lappa L. fermented with L. brevis SRCM101607 were the best. All of results means that Arctium lappa L. could be utilized to prebiotic resources.
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KEYWORD
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Arctium lappa L., Lactic acid bacteria, Fermentation, Antioxidant activity, Physicochemical properties
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