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KMID : 0613820170270080909
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Journal of Life Science
2017 Volume.27 No. 8 p.909 ~ p.918
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Effect of Fermented Ice Plant (Mesembryanthemum crystallinum L.) Extracts against Antioxidant, Antidiabetic and Liver Protection
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Nam Sang-Hae
Kang Seung-Mi
Kim Seon-Jeong
Ko Keon-Hee
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Abstract
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Ice plant (Mesembryanthemum crystallinum L.) was fermented in brine in the form of mulkimchi (IPMB), and its contents of organic acid and cyclitols and biological activities were compared with those before fermentation. The pH of the IPMB continuously decreased until the sixth day of fermentation. The lactic acid yield was greatest on the fourth day. D-pinitol in ice plant mulkimchi solids (IPMS) decreased during fermentation. However, myo-inositol and D-chiro-inositol increased. The radical scavenging activities of ABTS and DPPH, in addition to the activity of FRAP, of the IPMS extract were generally higher after fermentation, with the activities highest on the fifth (79.09±0.69%), fourth (87.55±1.21%), and sixth (78.72±0.99%) days of fermentation, respectively, when treated with 1 mg/ml of the extract. As shown by a lipid/MA assay, antioxidant activity was generally higher after fermentation. The viability of BNL CL.2 cells damaged by t-BHP, H2O2, and ethanol was 14.19±0.98, 13.80±2.25, and 25.89±2.90%, respectively. When treated with 200 μg/ml of IPMS extract, the cell viability was 57.06±4.52% on the first day, and 66.06±1.36% on the fourth day, and 50.07±04.85% on the sixth day of fermentation. Hepatocyte protective effects did not increase significantly after fermentation. α-glucosidase inhibitory activity was quite high, with a range of 83.52±2.69 to 92.79±2.16%, and the activity increased gradually in all the groups over the fermentation period. There was no clear correlation between α-amylase inhibitory activity and fermentation.
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KEYWORD
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Antidiabetic, antioxidant, cyclitol compounds, liver protection, Mesembryanthemum crystallinum L.
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