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http://dx.doi.org/10.6116/kjh.2011.26.4.109

Studies on Antioxidant and Antidiabetic Effects of Fermented Cnidium officinale Makino  

Yong, Si-Eun (Fermentation ＆amp)
Park, Pil-Sang (Food Processing Division, National Academy of Agricultural Science, RDA)
Lim, Ji-Min (Bacterial Disease Division, Animal plant & Fisheries Quarantine & Inspecion Agency)
Kwon, Hyuk-Jin (Fermentation ＆amp)
Choi, Ji-Ho (Food Processing Division, National Academy of Agricultural Science, RDA)
Choi, Yoon-Hee (Fermentation ＆amp)
Kim, Eun-Mi (Food Processing Division, National Academy of Agricultural Science, RDA)
Park, Shin-Young (Fermentation ＆amp)
Publication Information
The Korea Journal of Herbology / v.26, no.4, 2011 , pp. 109-113 More about this Journal
Abstract
Objectives : We investigated the antioxidant and Antidiabetic effects of Cnidii Rhizoma Fermentata by Aspergillus oryzae and Aspergillus Kawauchi for 3days. Methods : In this study we compared Cnidii Rhizoma Fermentata with Aspergillus oryzae and Aspergillus Kawauchi that examined using reducing sugar, DPPH radical scavenging activity, ${\alpha}$-amylase and ${\alpha}$-glucosidase inhibitory activity. Also determined changes of pH and sugar content during fermentation for 3days. Results : The values for DPPH radical scavenging activity of Cnidii Rhizoma fermented by Aspergillus oryzae (86.6%) was higher than that of Aspergillus Kawauchi (77.9%). In ${\alpha}$-amylase inhibitory activity, fermented by Aspergillus Kawauchi had the highest inhibitory activity among other groups. But in ${\alpha}$-glucosidase inhibitory activity, fermented by Aspergillus oryzae had the highest inhibitory activity among other groups. While all groups of the sugar content increased During 3days fermentation, the pH was decreased. Conclusions : Based on these results, It was suggested that Cnidii Rhizoma Fermentata can be a useful and cost-effective resource for fuctional food and medicine.
Keywords
Cnidii Rhizoma Fermentata; Antioxidant activity; Antidiabetic activity;
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