Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Optimal Fermentation Conditions of Hyaluronidase Inhibition Activity on Asparagus cochinchinensis Merrill by Weissella cibaria

  • Kim, Minji (Department of Food Science and Nutrition, College of Human Ecology, Pusan National University) ;
  • Kim, Won-Baek (Department of Food Science and Nutrition, College of Human Ecology, Pusan National University) ;
  • Koo, Kyoung Yoon (Department of Food Science and Nutrition, College of Human Ecology, Pusan National University) ;
  • Kim, Bo Ram (Department of Food Science and Nutrition, College of Human Ecology, Pusan National University) ;
  • Kim, Doohyun (Department of Food Science and Nutrition, College of Human Ecology, Pusan National University) ;
  • Lee, Seoyoun (Department of Food Science and Nutrition, College of Human Ecology, Pusan National University) ;
  • Son, Hong Joo (Department of Life Science and Environment Biochemistry, College of Natural Resource and Life Sciences, Pusan National University) ;
  • Hwang, Dae Youn (Department of Biomaterials Science, College of Natural Resource and Life Sciences, Pusan National University) ;
  • Kim, Dong Seob (Department of Food Science and Technology, College of Natural Resource and Life Sciences, Pusan National University) ;
  • Lee, Chung Yeoul (Gangrim Organics) ;
  • Lee, Heeseob (Department of Food Science and Nutrition, College of Human Ecology, Pusan National University)
  • Received : 2016.11.18
  • Accepted : 2017.02.09
  • Published : 2017.04.28
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Abstract

This study was conducted to evaluate the hyaluronidase (HAase) inhibition activity of Asparagus cochinchinesis (AC) extracts following fermentation by Weissella cibaria through response surface methodology. To optimize the HAase inhibition activity, a central composite design was introduced based on four variables: the concentration of AC extract ($X_1$: 1-5%), amount of starter culture ($X_2$: 1-5%), pH ($X_3$: 4-8), and fermentation time ($X_4$: 0-10 days). The experimental data were fitted to quadratic regression equations, the accuracy of the equations was analyzed by ANOVA, and the regression coefficients for the surface quadratic model of HAase inhibition activity in the fermented AC extract were estimated by the F test and the corresponding p values. The HAase inhibition activity indicated that fermentation time was most significant among the parameters within the conditions tested. To validate the model, two different conditions among those generated by the Design Expert program were selected. Under both conditions, predicted and experimental data agreed well. Moreover, the content of protodioscin (a well-known compound related to anti-inflammation activity) was elevated after fermentation of the AC extract at the optimized fermentation condition.

Keywords

References

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