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KMID : 1134820230520101065
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Journal of the Korean Society of Food Science and Nutrition
2023 Volume.52 No. 10 p.1065 ~ p.1073
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Physicochemical Properties and Antibacterial Activities of Fermented Aruncus dioicus var. kamtschaticus Hara Extracts
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Lee Ye-Bin
Yook Hong-Sun
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Abstract
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This study investigates the fermented Aruncus dioicus var. kamtschaticus Hara obtained using various microorganisms (Bacillus subtilis, Saccharomyces cerevisiae (SC), Lacticaseibacillus casei, Levilactobacillus brevis, Lactiplantibacillus plantarum). Each fermented product was analyzed for quality and use as a new antioxidant. The total polyphenol content of Aruncus dioicus var. kamtschaticus Hara fermented products was the highest in SC fermented products (106.30±0.58 GAE mg/g), and flavonoid content was also significantly higher in the SC fermented products (49.23±0.78 CE mg/g) (P<0.05). Evaluating the DPPH radical scavenging and ABTS radical scavenging activities showed that SC fermentation had significantly higher activity (P<0.05). Moreover, the FRAP value was also significantly higher (1.37±0.01 M/g: P<0.05) in SC fermentation. The antibacterial activity of ocular fermentation was found to be better than the non-fermented group at a concentration of 5 mg/disc (P<0.05) in all strains except Pseudomonas aeruginosa. In particular, the fermented lactic acid bacteria showed antibacterial activity at 10 mg/disc concentration for all strains. Considering the above results, fermented Aruncus dioicus var. kamtschaticus Hara products are expected to be useful as natural ingredients for functional foods in the future.
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KEYWORD
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Aruncus dioicus var. kamtschaticus Hara, antioxidant, antibacterial, fermentation, physicochemical properties
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