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KMID : 0613820190290111208
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Journal of Life Science
2019 Volume.29 No. 11 p.1208 ~ p.1217
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Increased Anti-oxidative Activity and Whitening Effects of a Saposhnikovia Extract Following Bioconversion Fermentation using Lactobacillus plantarum BHN-LAB 33
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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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Saposhnikovia has been used as a traditional medicinal herb in Asia because of the reported anti-inflammatory, anti-allergic rhinitis, pro-whitening, anti-atopy, anti-allergy, and anti-dermatopathy effects of the phytochemical compounds it contains. In this study, we investigated the antioxidant effects of a Saposhnikovia extract after fermentation by Lactobacillus plantarum BHN-LAB 33. Saposhnikovia powder was inoculated with L. plantarum BHN-LAB 33 and fermented at 37℃ for 72 hr. After fermentation, the total polyphenol content of the Saposhnikovia extract increased by about 14%, and the total flavonoid content increased by about 9%. The superoxide dismutase-like activities, DPPH radical scavenging, ABTS radical scavenging, reducing power activity, and tyrosinase inhibition activity also increased after fermentation by approximately 70%, 80%, 45%, 39%, and 44%, respectively. The results confirmed that fermentation of a Saposhnikovia extract by L. plantarum BHN-LAB 33 is an effective way to increase the antioxidant effects of the extract. The bioconversion process investigated in this study may have the potential to produce phytochemical-enriched natural antioxidant agents with high added value from Saposhnikovia matrices. These results can also 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., Saposhnikovia
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