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KMID : 0613820190290050545
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Journal of Life Science
2019 Volume.29 No. 5 p.545 ~ p.554
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Evaluation of the Anti-oxidant Activity of Pueraria Extract Fermented by Lactobacillus rhamnosus BHN-LAB 76
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Kim Byung-Hyuk
Jang Jong-Ok
Lee Jun-Hyeong
Park Ye-Eun
Kim Jung-Kyu
Yoon Yeo-Cho
Jeong Su-Jin
Kwon Gi-Seok
Lee Jung-Bok
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Abstract
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The phytochemical compounds of Pueraria, a medicinally important leguminous plant, include various isoflavones that have weak estrogenic activity and a potential role in preventing chronic disease, cancer, osteoporosis, and postmenopausal syndrome. However, the major isoflavones are derivatives of puerarin and occur mainly as unabsorbable and biologically inactive glycosides. The bioavailability of the glucosides can be increased by hydrolysis of the sugar moiety using β-glucosidase. In this study, we investigated the antioxidant effects of a Pueraria extract after fermentation by Lactobacillus rhamnosus BHN-LAB 76. The L. rhamnosus BHN-LAB 76 strain was inoculated into Pueraria powder and fermented at 37℃ for 72 hr. The total polyphenol content of the Pueraria extract increased by about 134% and the total flavonoid content increased around 110% after fermentation with L. rhamnosus BHN-LAB 76 when compared to a non-fermented Pueraria extract. Superoxide dismutase-like activities, DPPH radical scavenging, and ABTS radical scavenging increased by approximately 213%, 190%, and 107%, respectively, in the fermented Pueraria extract compared to the non-fermented Pueraria extract. Fermentation of Pueraria extracts with L. rhamnosus BHN-LAB 76 is therefore possible and can effectively increase the antioxidant effects. These results can be applied to the development of improved foods and cosmetic materials.
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KEYWORD
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Anti-oxidant, fermentation, lactic acid bacteria, Lactobacillus sp., Pueraria
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