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KMID : 1134820190480111214
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Journal of the Korean Society of Food Science and Nutrition
2019 Volume.48 No. 11 p.1214 ~ p.1222
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Antioxidant and Tyrosinase Inhibitory Activities of Fermented Gynura procumbens
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Bae Dan-Bi
Kim Kyoung-Hee
Yook Hong-Sun
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Abstract
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This study investigated total phenol and flavonoid contents, antioxidant activities, and tyrosinase inhibitory activities of Gynura procumbens fermented with various useful microorganisms (BS: Bacillus subtilis, LP: Lactobacillus plantarum, LC: Lactobacillus casei, CU: Candida utilis, S1: Saccharomyces cerevisiae strain ZP541, S2: S. cerevisiae strain CHY1011). The yields of fermented G. procumbens by BS, LP, LC, CU, S1, and S2 were 18.12%, 14.31%, 14.52%, 14.15%, 13.37%, and 14.08%, respectively. The total polyphenol contents were 9.97∼18.74 mg gallic acid equivalents/g, with the highest content in the group fermented by LC. The flavonoid contents were the highest in the group fermented by LP (1.69 mg catechin equivalents/g). For the antioxidant activity experiment based on 2,2-diphenyl-1-picrylhydrazyl and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities, IC50 values of LC were 1.03 mg/mL and 2.01 mg/mL, respectively. The ferric reducing antioxidant power value (5 mg/mL) was highest in the group fermented by LC (139.40 mM/g). Evaluation of tyrosinase inhibition activity revealed values of 22.32 to 67.39% at 30 mg/mL, with the fermented group by LC showing the highest value. In conclusion, fermentation of G. procumbens using L. casei increases antioxidant activity and inhibition of tyrosinase, which shows it can be developed for use in functional foods and cosmetics.
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KEYWORD
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Gynura procumbens, antioxidant, fermentation, tyrosinase
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