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KMID : 0861020110260040109
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Korea Journal of Herbology
2011 Volume.26 No. 4 p.109 ~ p.113
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Studies on Antioxidant and Antidiabetic Effects of Fermented Cnidium officinale Makino
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Yong Si-Eun
Park Pil-Sang
Lim Ji-Min
Kwon Hyuk-Jin
Choi Ji-Ho
Choi Yoon-Hee
Kim Eun-Mi
Park Shin-Young
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Abstract
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Objectives: We investigated the antioxidant and Antidiabetic effects of Cnidii Rhizoma Fermentata by Aspergillus
oryzae and Aspergillus Kawauchi for 3days.
Methods: In this study we compared Cnidii Rhizoma Fermentata with Aspergillus oryzae and Aspergillus
Kawauchi that examined using reducing sugar, DPPH radical scavenging activity, α-amylase and α-glucosidase
inhibitory activity. Also determined changes of pH and sugar content during fermentation for 3days.
Results:The values for DPPH radical scavenging activity of Cnidii Rhizoma fermented by Aspergillus oryzae
(86.6%) was higher than that of Aspergillus Kawauchi (77.9%). In α-amylase inhibitory activity, fermented by
Aspergillus Kawauchi had the highest inhibitory activity among other groups. But in α-glucosidase inhibitory
activity, fermented by Aspergillus oryzae had the highest inhibitory activity among other groups. While all groups
of the sugar content increased During 3days fermentation, the pH was decreased.
Conclusions: Based on these results, It was suggested that Cnidii Rhizoma Fermentata can be a useful and
cost-effective resource for fuctional food and medicine.
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KEYWORD
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Cnidii Rhizoma Fermentata, Antioxidant activity, Antidiabetic activity
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