Antioxidant properties of Angelica dahurica extracts fermented by probiotics strains isolated from gimchi

Abstract

probiotics strains promoting the health are a collection of microorganisms that improve or restore microbial populations in the intestines. In this study, Leuconostoc probiotics was isolated from fermented gimchi and identified. Angelica dahurica, containing abundantly antioxidant activity, imperator, is a wildly grown species of angelica native. Before fermentation, total phenolics compound were $48.83{\pm}4.9GAE\;mg/g$ in the Angelica dahurica extract. After fermentation total phenolic compounds were $97.7{\pm}12.6GAE\;mg/g$. The total amount of phenol in the fermented product was 30.2% higher than that before fermentation. The total flavonoid content before fermentation was $9.86{\pm}4.3mg/g$ and the total flavonoid content was $37.17{\pm}7.4mg/g$ after fermentation, which was 82.3% higher than before fermentation. The DPPH radical scavenging activity, superoxide radical scavenging activity, hydroxy radical scavenging activity and $Fe^{{+}{+}}$ chelating antioxidative activity of the Angelica dahurica extract were $41.6{\pm}7.1%$, $65.7{\pm}8.4%$, $55.26{\pm}9.4%$ and $17.5{\pm}4.6%$, respectively. After fermentation, they were $60.3{\pm}12.6%$, $78.8{\pm}8.3%$, $56.9{\pm}4.9%$ and $36.6{\pm}8.9%$, respectively. Therefore, the present study suggests that the fermentation using the probiotics strain of the Angelica dahurica extract can be used as a functional health food and cosmetic material with increased antioxidant capacity.

Fig. 1. Fermentation process using extract of Angelica dahurica extract. Fermentation was performed at 30℃, pH 6.5, and 48 h. Fermentation medium has a composition of Angelica dahurica extract and 0.5% yeast extract.

Fig. 1. Phylogenetic tree showing the phylogenetic relationships of strain of the isolated strain showed similarly Leuconostoc citreum. Therefore, the isolate strain was named Leuconostoc sp. YJJ18. Morphology and colonies of finally selected bacteria. Colonies were grown at TSA medium for 24 h. Bacterial figure was taken by a microscope of 400× magnification without stain.

Fig. 3. A and B are HPLC chromatogram and represent the standard and the extract of Angelica dahurica. Numbers(A) indicate chlorogenic acid(1), hesperidine(2), naringin(3), luteolin(4), internal standard trolox(5), and imperatorin(6). Numbers(B) indicate internal standard trolox(5) and imperatorin(6), respectively.

Fig. 4. Antioxidant activity of Angelica dahurica extract before fermentation and after fermentation. DPPH, SPOA, HDRY, and ICAT represent The DPPH radical scavenging ability, superoxide radical scavenging, and the radical scavenging activity and the Fe⁺⁺ chelating antioxidant, respectively. Values with different letters are significantly different at p<0.05.

Table 1. Total phenolic flavonoid compounds of Angelica dahurica extract