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KMID : 0613820180280080938
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Journal of Life Science
2018 Volume.28 No. 8 p.938 ~ p.944
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Physicochemical Characterization of Fermented Rhododendron micranthum Turcz. Extract and Its Biological Activity
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Kim Min-Jin
Yu Sang-Mi
Kim Do-Yeon
Heo Tae-Im
Lee Jun-Woo
Park Ji-Ae
Park Chang-Su
Kim Yeong-Su
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Abstract
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This study evaluated tyrosinase, elastase inhibitory, and antioxidant activities of fermented Rhododendron micranthum Turcz. extract using a lactic acid bacterium, Lactobacillus rhamnosus. The optimum conditions for fermentation of R. micranthum Turcz. extract were 37℃ and 3% R. micranthum Turcz. extract for 3 days based on the bacterial cell number, total phenolic compounds, DPPH radical scavenging activity, and tyrosinase and elastase inhibitory activity. After culture for 3 days using 3% R. micranthum Turcz. extract, the cell mass of L. rhamnosus reached 5.7×109 CFU/ml. The results indicated that R. micranthum Turcz. extract can be used for industrial lactic acid bacteria culture. After fermentation under optimum conditions, the total content of phenolic compounds of the fermented R. micranthum Turcz. extract was 157 GAE mg/ml, and the IC50s of DPPH radical scavenging activity, ABTS radical scavenging activity, and tyrosinase and elastase inhibitory effects were 78.8, 79.8, 329.1, and 449.5 μg/ml, respectively. The fermented R. micranthum Turcz. extract exhibited 1.2-, 1.3-, 1.5-, 2.4-, and 5.6-fold higher total content of phenolic compounds, DPPH radical scavenging activity, ABTS radical scavenging activity, and tyrosinase and elastase inhibitory effects than the nonfermented R. micranthum Turcz. extract. These results indicated that fermented R. micranthum Turcz. extract using L. rhamnosus can be used for developing new natural functional ingredients for the health food or cosmetic industry.
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KEYWORD
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Antioxidant activity, Baekdudaegan, fermentation, lactic acid bacteria, Rhododendron micranthum Turcz.
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