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KMID : 0613820190290101136
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Journal of Life Science
2019 Volume.29 No. 10 p.1136 ~ p.1143
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Physicochemical Properties and Biological Activities of Angelica gigas Fermented by Saccharomyces cerevisiae
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Sim So-Yeon
Park Woo-Sang
Shin Hyun-Seung
Ok Min
Cho Young-Su
Ahn Hee-Young
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Abstract
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The purpose of this study was to investigate the biological activities of an aqueous extract of Angelica gigas (Ag) fermented by Saccharomyces cerevisiae (Sc). First, the soluble solids of the F/3 group, in which the Ag was fermented by Sc for 3 days, decreased from 1°Bx to 0.9°Bx. On the other hand, the pH increased with the number of days of fermentation. The result of a TLC experiment confirmed that it gradually decomposed into a low?molecular weight sugar form upon fermentation. The total phenolic compounds and flavonoid contents were higher in the fermented group than in the non-fermented group. K and Ca contents were increased by fermentation in the following order: F/3, NF, and F/0 groups. Decursin and decursinol angelate contents were highest in the F/3 group. The DPPH (α, α’-diphenyl-β-picrylhydrazyl) radical scavenging activity of the NF, F/0, and F/3 groups were 41.89%, 39.51%, and 60.26%, respectively. The inhibition activities of tyrosinase and lipoxygenase were stronger in the F/3 group than in the NF group. This experiment showed that the fermentation of Ag Nakai can lead to an increase in its antioxidant ability, physiological activity, whitening and anti-inflammatory effects. Thus, this oriental herbal medicine can be developed into a functional material that can be utilized in the development of cosmetic products in future.
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KEYWORD
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Angelica gigas, antioxidant, biological activity, fermentation, Saccharomyces cerevisiae
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