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KMID : 1134820090380091237
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 9 p.1237 ~ p.1242
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Isolation of Strain for the Preparation of the Fermented Antler and Its Physiological Activities
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Kim Min-Kyung
Jung Eun-Young
Lee Hyun-Sun
Shin Kwang-Soon
Kim Yoo-Kyeong
Ra Kyung-Soo
Park Chul-Soo
Woo Moon-Jea
Lee Sang-Hun
Kim Jin-Soo
Suh Hyung-Joo
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Abstract
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This study was conducted to isolate strain for the preparation of fermented antler (Cervus cornu parvum) and evaluate its physiological activities. The growth degrees of twenty-one samples from Bacillus sp., Lactobacillius sp. and mushroom strain on antler extract agar were evaluated in this study, and Bacillus subtilis KH-15, SCB-3, Cordyceps militaris, Phellinus linteus, Inonotus obliquus 26136, and Inonotus obliquus 26147 were selected. The fermented antler extract by C. militaris had relatively higher contents of total sugar (1619.3 ㎍/mL), uronic acid (302.0 ㎍/mL), sulfated-glycosaminoglycan (S-GAGs) (119.9 ㎍/mL) and sialic acid (21.6 ㎍/mL) than any other extracts. The anti-complementary activities of all fermented antler extracts were higher than non-fermented antler extract, and among these samples, fermented antler extract by C. militaris showed the highest anti-complementary activity (inhibition of 50% total complement hemolysis, ITCH50; 50.1% at 1,000 ㎍/mL). The ability of fermented antler extract by B. subtilis KH-15 to scavenge 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical (IC50; 4.97 ㎎/mL) was significantly the highest (p＜0.05), whereas the extract from I. obliquus exerted significantly (p＜0.05) high 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity (IC50; 16.98 ㎎/mL) among all samples. The results of this study suggest that physiological effects including immuno-modulating and antioxidant activities of the antler may be increased through fermentation process.
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KEYWORD
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Cordyceps militaris, Bacillus subtilis, anti-complementary activities, radical scavenging activity
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