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KMID : 0881720210360020196
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Journal of Food Hygiene and Safety
2021 Volume.36 No. 2 p.196 ~ p.203
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Antioxidant and Anti-inflammatory Activities of Phellodendron amurense Extract Fermented with Lactobacillus plantarum CM
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Jang Gill-Woong
Choi Sun-Il
Han Xionggao
Men Xiao
Kwon Hee-Yeon
Choi Ye-Eun
Kang Na-Yoon
Park Byung-Woo
Kim Jeong-Jin
Kang Suk-Nam
Lee Ok-Hwan
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Abstract
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In this study we investigated the total phenolic (TP) and total flavonoid (TF) contents, in additionto the antioxidant and anti-inflammatory activities, of Phellodendron amurense extract fermented with Lactobacillusplantarum CM. The fermentation of P. amurense extract (FP) was performed using Lactobacillus plantarum CM innon-fermented P. amurense extract (NFP) during various fermentation times (5 h, 10 h, and 20 h), respectively. Ourresults showed that FP was higher in TP and TF contents, DPPH radical scavenging activity, ferric ion reducing antioxidantpower (FRAP), and nitrite scavenging activity than those of NPF. Neither RAW 264.7 nor HaCaT cells treatedwith FP and NF showed any cytotoxicity up to 12.5 μg/mL. Treatment of FP (12.5 μg/mL) significantly inhibited NOproduction in RAW 264.7 cells and cytokine production, including IL-6 and IL-1β, in HaCaT cells. These results indicatethat the enhancement of antioxidant and anti-inflammatory activities of FP is due to fermentation by Lactobacillusplantarum CM, which can be used in functional foods and cosmetics materials.
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KEYWORD
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Phellodendron amurense, Fermentation, Lactobacillus plantarum CM, Total phenol and total flavonoid contents, Antioxidant and anti-inflammatory activities
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