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KMID : 0613820140240111193
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Journal of Life Science
2014 Volume.24 No. 11 p.1193 ~ p.1199
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Antioxidant Activity of Chestnut (Castanea crenata S.et Z.) bur Fermented by Lactobacillus casei
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Jun Dong-Ha
Jo Woo-A
Jang Min-Jung
You Mi-Suk
Park Jung-Youl
Kim Sea-Hyun
Lee Jin-Tae
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Abstract
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The aim of this study was to show the antioxidant properties of chestnut (Castanea crenata) bur extracts fermented by Lactobacillus casei. The chestnut has been used as a cosmetic material in Korea for many years. This study showed that reactive oxygen species (ROS) were inhibited by the fermentation materials of chestnut bur extracts. The antioxidant activities were analyzed and expressed as EDA, ABTS, reducing power, SOD-like activity, hydrogen peroxide scavenging activity, superoxide anion radical scavenging activity, and nitric oxide scavenging ability. The antioxidant activities of fermentation materials from L. casei of chestnut bur extracts were higher than those of butylated hydroxyanisole (BHA), epigallocatechin gallate (EGCG), and ascorbic acid (AA). Therefore, we expect that fermentation materials from L. casei of chestnut bur extracts are valuable resources as natural antioxidants and functional cosmetics ingredients.
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KEYWORD
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Castanea crenata, chestnut burs, ferment, Lactobacillus casei
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