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KMID : 1134820180470070710
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Journal of the Korean Society of Food Science and Nutrition
2018 Volume.47 No. 7 p.710 ~ p.716
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Inhibitory Effects of Black Radish Fermented with Probiotics on Antioxidant and Lipid Accumulation
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Kim Seong-Eun
Baek Sin-Hwa
Lee Hak-Sung
Kim Hyun-Kyu
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Abstract
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Black radish (Raphanus sativus var. niger) has been reported to have anti-oxidant, anti-inflammatory and detoxification effects. In this study, we investigated the antioxidant and lipid accumulation inhibitory effects of fermented black radish (FBR) with Lactobacillus plantarum compared with non-fermented black radish (BR) and black radish extracts obtained using water, and 30%, 50%, 70% ethyl alcohol. The lipid accumulation inhibitory effect was determined by Oil-Red O staining activity after oleic acid treatment of HepG2 cells. Treatment with FBR at doses of 100 and 500 μg/mL inhibited lipid accumulation by 103% and 108% and BR at the same dose inhibited lipid accumulation by 72% and 61%, respectively. Extracts inhibited lipid accumulation ranging by 17% to 93% when applied in the same doses. FBR led to significant inhibition of lipid accumulation compared with BR and extracts. In addition, FBR demonstrated antioxidant effect such as scavenging activity of (2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and 2,2-diphenyl-1-picrylhydrazyl radical and super oxide dismutase (SOD)-like activity. Also the FBR was measured total polyphenol contents (TPC) and total flavonoid contents (TFC). Moreover, FBR showed significant greater antioxidant activity than BR and extracts. The TPC of FBR increased more than BR and the TFC of FBR was higher than that of other extracts. These results suggest that FBR might be a potential health functional food ingredient for enhancing liver function.
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KEYWORD
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black radish, fermentation, antioxidant, lipid accumulation inhibitory activity, Lactobacillus plantarum
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