|
KMID : 0613820190290080846
|
|
Journal of Life Science
2019 Volume.29 No. 8 p.846 ~ p.853
|
|
|
Increased Antioxidative Activity of Fermented Ligusticum striatum Makino Ethanol Extract by Bioconversion using Lactobacillus plantarum BHN-LAB 129
|
|
Kim Byung-Hyuk
Jeong Su-Jin
Jang Jong-Ok
Lee Jun-Hyeong
Park Ye-Eun
Kim Jung-Kyu
Kwon Gi-Seok
Hwang Hak-Soo
Lee Jung-Bok
|
|
|
Abstract
|
|
|
|
Phytochemical compounds of Ligusticum striatum Makino are used as traditional medicinal herbs in Asia. These compounds are reported to have pain relief and antioxidant activities in gynecological and brain diseases. In this study, we investigated the antioxidant effects of Ligusticum fermented ethanol extract from Lactobacillus plantarum BHN-LAB 129 isolated from Kimchi, a Korean traditional food. The total polyphenol and total flavonoid contents increased by about 116.2% and 281.0% respectively, in the fermented Ligusticum extract as compared with those in the nonfermented Ligusticum ethanol extract. Superoxide dismutase-like (SOD), DPPH radical scavenging, ABTS radical scavenging, and reducing power activities increased by around 139.9%, 199.6%, 301.0%, and 137.1%, respectively, in the fermented Ligusticum ethanol extract as compared with these parameters in the nonfermented Ligusticum ethanol extract, respectively. In conclusion, the fermented Ligusticum ethanol extract with L. plantarum BHN-LAB 129 was effective in increasing the antioxidant effects. The bioconversion process in this study points to the potential of using Ligusticum to produce phytochemical-enriched natural antioxidant agents with high added value. The findings may prove useful in the development of improved foods and cosmetic materials.
|
|
|
KEYWORD
|
|
|
Anti-oxidant, fermentation, lactic acid bacteria, Lactobacillus sp., Ligusticum
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|