Journal of Plant Biotechnology

The Korean Society of Plant Biotechnology (한국식물생명공학회)
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A study on antioxidative components and activity of fermented Cirsium Lineare (Thunb.) extract

  • Lee, Sung-Gyu (Department of Medical Laboratory Science, College of Health Science, Dankook University) ;
  • Hwang, Jin-Woo (Department of Medical Laboratory Science, College of Health Science, Dankook University) ;
  • Lee, Dong-Sup (Department of Clinical Laboratory Science, Hyejeon College) ;
  • Kang, Sangmoon (Department of A&PEP, Research Institute) ;
  • Joun, Yong-Seung (Department of A&PEP, Research Institute) ;
  • Kang, Hyun (Department of Medical Laboratory Science, College of Health Science, Dankook University)
  • Received : 2022.09.23
  • Accepted : 2022.09.26
  • Published : 2022.09.30
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Abstract

This study was conducted to measure changes in polyphenol components and antioxidant effects of Cirsium Lineare (Thunb.) after fermentation by lactic acid bacteria. First, Cirsium Lineare (Thunb.) extract (CE, unfermented) and Cirsium Lineare (Thunb.) extract fermented with Lactobacillus paracasei (FCE) were prepared. Changes in components resulting from fermentation were confirmed through changes in polyphenol compound content and silymarin derivative pattern, and antioxidant activity was confirmed using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, 2,2'azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical scavenging activity, and ferric reducing antioxidant power (FRAP) analyses. As a result, polyphenol contents of CE and FCE were confirmed as 21.94 ± 1.15 and 67.90 ± 4.48 mg GAE/g, respectively. Both values were increased approximately three times by fermentation, and there was also a change in the silymarin derivative pattern. In the case of DPPH radical RC50 values in particular, CE and FCE were confirmed to inhibit DPPH radicals by 50% at concentrations of 129.44 ± 5.85 and 50.00 ± 3.47 ㎍/mL, respectively, with the FCE value approximately 2.5 times lower than that of CE. In addition, ABTS radical scavenging and FRAP activity were confirmed to share similar trends as DPPH radical scavenging activity. When CE and FCE were compared, FCE showed a better antioxidant effect overall. In conclusion, this study suggested that FCE prepared through lactic acid bacteria fermentation may be utilized as a powerful antioxidant material.

Keywords

Acknowledgement

This research was supported by a grant of the Korea Health Technology R&D Project through the Korea Health Industry Development Institute (KHIDI), funded by the Ministry of Health & Welfare, Republic of Korea (grant number: HP20C0194).

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