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KMID : 1098420200280060428
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Korean Journal of Medicinal Crop Science
2020 Volume.28 No. 6 p.428 ~ p.434
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Physicochemical Properties and Antioxidant Activity of Extract from Astragalus membranaceus Bunge Leaf Fermented with Lactic Acid Bacteria
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Song Bit-Na
Lee Da-Bin
Lee Sung-Hyun
Park Bo-Ram
Choi Ji-Ho
Kim Yong-Suk
Park Shin-Young
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Abstract
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Background: This study aimed to investigate the quality characteristics of Astragalus membranaceus Bunge leaf (AMBL) fermented with lactic acid bacteria and the applicability of its biologically active compounds.
Methods and Results: An assessment of physicochemical properties such as pH, total acidity, free sugars, and isoflavonoid (calycosin-7-o-β-d-glucoside, ononin, calycosin, and formononetin) was conducted. Furthermore, the levels of antioxidant compounds, including polyphenols and flavonoids, and radical scavenging activities of the extracts using 2,2-Diphenyl-1-picryl-hydrazylhydrate and 2,2-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) were investigated. The calycosin content in the water extract of AMBL fermented with Leuconostoc mesenteroides increased by approximately twice as much as the control.
Conclusions: These results indicate that L. mesenteroides can be used to improve biological activity through fermentation, and that AMBL can be used as a functional materials and edible resource in industrial areas.
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KEYWORD
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Astragalus membranaceus Bunge, Leaf, Antioxidant Activities, Fermentation, Lactic Acid Bacteria
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