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KMID : 1007520230320091257
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Food Science and Biotechnology
2023 Volume.32 No. 9 p.1257 ~ p.1268
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Effect of fermentation on antioxidant, antimicrobial, anti-inflammatory, and anti-Helicobacter pylori adhesion activity of Ulmus davidiana var. japonica root bark
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Lee Seong-Hyeon
Lim Jeong-Muk
Lee Se-Won
Jang Tae-Hu
Park Jung-Hee
Seo Young-Seok
Lee Jeong-Ho
Kamala-Kannan Seralathan
Oh Byung-Taek
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Abstract
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The limited yield of Ulmus davidiana var. japonica root bark (URB) extract is considered an economic loss to the food industry. Improving extraction yield and bioactivity through fermentation increase the industrial usage of URB. The study aims to optimize the fermentation with cellulolytic and pectinolytic bacteria and evaluate the bioactivity and anti-Helicobacter pylori activity of the fermented URB extract. URB fermentation with the Bacillus licheniformis FLa3, isolated from salted seafood (Sardinella zunasi), under optimal conditions (37 °C, pH 6, 10% inoculum dose, and 36 h) improved the extraction yield by 36% compared to the control. The antioxidant and antimicrobial activity of the fermented extract were significantly higher than non-fermented extract. High-performance liquid chromatography results confirmed that the fermentation increased the proportion of bioactive components such as catechin (171.7%), epicatechin (144.3%), quercetin (27.3%), and kaempferol (16.7%). The results confirmed that the fermentation increased both the extraction yield and bioactivity.
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KEYWORD
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Ulmus davidiana var. japonica root bark, Fermentation, Hydrolytic activity, Bioactivity, Anti-Helicobacter pylori
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