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KMID : 1134820180470121338
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Journal of the Korean Society of Food Science and Nutrition
2018 Volume.47 No. 12 p.1338 ~ p.1343
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Evaluation of Biological Activities of Fermented Schisandra chinensis Extracts by Streptococcus thermophilus
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Hwang Kyung-A
Hwang Yu-Jin
Hwang Hye-Jeong
Hwang In-Guk
Kim Young-Jun
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Abstract
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Probiotic bacteria help relieve intestinal infections, and control the immune system. The beneficial effects of fermented lactic acid bacteria that contain physiologically active substances to the body have been reported. On the other hand, there are few reports on the effects of improving the biological activities of the fermented Schisandra chinensis (FSC). This study examined the anti-oxidative, anti-inflammatory, anti-hypertensive, and anti-cholesterol activities of FSC. Fermentation with lactic acid bacteria generally increased the biological activities of FSC. The non-fermented S. chinensis (SC) extract showed 5.0% 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, whereas the antioxidant activity of the FSC extract was 20.0%, which was increased by lactic acid fermentation. The inhibition of angiotensin-converting enzyme was 44.0%, and the reduction of nitric oxide production was 15.1%. In addition, FSC reduced the 3-hydroxy-3-methylglutaryl-CoA reductase activity significantly. These results suggest the applicability of fermentation with lactic acid bacteria to improve the diverse biological activities of SC and develop functional materials or foods.
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KEYWORD
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Schisandra chinensis, lactic acid bacteria, Streptococcus thermophilus, biological activity
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