|
KMID : 0545120170270040701
|
|
Journal of Microbiology and Biotechnology
2017 Volume.27 No. 4 p.701 ~ p.708
|
|
|
Optimal Fermentation Conditions of Hyaluronidase Inhibition Activity on Asparagus cochinchinensis Merrill by Weissella cibaria
|
|
Kim Min-Ji
KimWon-Baek
Koo Kyoung-Yoon
Kim Bo-Ram
Kim Doo-Hyun
Lee Seo-Youn
Son Hong-Joo
Hwang Dae-Youn
Kim Dong-Seob
Lee Chung-Yeoul
Lee Hee-Seob
|
|
|
Abstract
|
|
|
|
This study was conducted to evaluate the hyaluronidase (HAase) inhibition activity of Asparagus cochinchinesis (AC) extracts following fermentation by Weissella cibaria through response surface methodology. To optimize the HAase inhibition activity, a central composite design was introduced based on four variables: the concentration of AC extract (X1: 1?5%), amount of starter culture (X2: 1?5%), pH (X3: 4?8), and fermentation time (X4: 0?10 days). The experimental data were fitted to quadratic regression equations, the accuracy of the equations was analyzed by ANOVA, and the regression coefficients for the surface quadratic model of HAase inhibition activity in the fermented AC extract were estimated by the F test and the corresponding p values. The HAase inhibition activity indicated that fermentation time was most significant among the parameters within the conditions tested. To validate the model, two different conditions among those generated by the Design Expert program were selected. Under both conditions, predicted and experimental data agreed well. Moreover, the content of protodioscin (a well-known compound related to anti-inflammation activity) was elevated after fermentation of the AC extract at the optimized fermentation condition.
|
|
|
KEYWORD
|
|
|
Asparagus cochinchinensis Merrill, fermentation, HAase (HAase) inhibition activity, response surface methodology (RSM)
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
  
|