산업식품공학 (Food Engineering Progress)

  • 제22권4호
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  • Pages.295-303
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  • 2018
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  • 1226-4768(pISSN)
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  • 2288-1247(eISSN)
한국산업식품공학회 (Korean Society for Industrial Food Engineering)
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Polyphenolic Profile of Fermented Houttuynia cordata Thunb. and Overall Contribution to Antioxidant and Lipolytic Activities

  • Lee, Soo Jung (Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Hu, Wensi (Department of Food and Nutrition, Gyeongsang National University) ;
  • Lee, Eun Jung (Traditional Alcoholic Beverages Research Team, Korea Food Research Institute) ;
  • Choi, Jin Young (Department of Chemistry, Gyeongsang National University) ;
  • Koo, Ok Kyung (Institute of Agriculture and Life Science, Gyeongsang National University)
  • 투고 : 2018.08.27
  • 심사 : 2018.10.31
  • 발행 : 2018.11.30
⟨ 이전 논문 다음 논문 ⟩

초록

Polyphenol profiles, physicochemical properties, antioxidant activities, and inhibitory effect of adipocyte differentiation of Houttuynia cordata fermented with Lactobacillus brevis B84 were evaluated. Six polyphenols were characterized for this plant by using high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS), and the results were compared with total phenolic content by a spectrophotometric method. The total amount of the identified polyphenols was lower than that determined by the spectrophotometric method. However, the fermentation process influenced polyphenol composition such as content of vanillic acid and caffeic acid. The phytochemical profiles were evaluated by high-performance liquid chromatography with UV and electrospray ionization mass spectrometry detection ($HPLC-DAD-ESI-MS^n$). Total sugar and reducing sugar contents decreased after fermentation. Antioxidant activities such as DPPH, ABTS, and superoxide anion radical scavenging and reducing power were evaluated to compare the beneficial effect after fermentation. Fermented H. cordata increased the lipolytic effect in 3T3-L1 adipocytes. Overall, the results indicate that the fermentation of H. cordata with L. brevis B84 produces changes of phenolic compounds, antioxidant activity, and lipolytic effect.

키워드

과제정보

연구 과제 주관 기관 : Korea Food Research Institute (KFRI), Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries (IPET)

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  1. Stimulation of humoral and cell-mediated immunities in healthy and cyclophosphamide-induced immunosuppressed rats by the lyophilized Houttuynia cordata fermented drink vol.32, pp.1, 2018, https://doi.org/10.1080/09540105.2021.2003304