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KMID : 1134820190480101053
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Journal of the Korean Society of Food Science and Nutrition
2019 Volume.48 No. 10 p.1053 ~ p.1060
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Increased Antioxidant Activity of the Fermented Cnidium officinale Extract by Lactobacillus plantarum BHN-LAB 33
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Jeong Su-Jin
Kim Byung-Hyuk
Lee Jun-Hyeong
Park Ye-Eun
Kim Jung-Kyu
Kwon Gi-Seok
Lee Jung-Bok
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Abstract
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Cnidium officinale Makino (Umbelliferae) is an endemic species in China that has been cultivated in Korea, China, and Japan. C. officinale is used as traditional medicine in Asia because of its effects on pain, inflammation, menstrual disturbance, blood pressure depressant, and anti-vitamin deficiency disease. This study compared the antioxidant activity, total polyphenol, and total flavonoid content of fermented C. officinale with lactic acid bacteria and non-fermented C. officinale. The activity of the fermented C. officinale was increased, as illustrated by the 1.7 fold increase in 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity. In addition, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity, and superoxide dismutase, total polyphenol, and total flavonoid contents were increased slightly. These results provide the basic data needed to understand the biological activities of fermented C. officinale for the development of functional foods and biological materials.
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KEYWORD
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antioxidant, bioconversion, fermentation, lactic acid bacteria, Cnidium officinale Makino
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