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http://dx.doi.org/10.17703/JCCT.2022.8.2.399

Flavonoid production and antioxidant activity effect by lactic acid bacteria fermentation of deer antler extract  

Kim, Hyun-Kyoung (Dept. of Food Science and Enginerring, Seowon Univ)
Publication Information
The Journal of the Convergence on Culture Technology / v.8, no.2, 2022 , pp. 399-408 More about this Journal
Abstract
As part of research on the development of functional materials for antlers, lactic acid fermentation of antler extract was performed. It was intended to develop a functional material with enhanced total polyphenol and flavonoid content and enhanced antioxidant activity. During the fermentation of lactic acid bacteria, the number of proliferation, total polyphenol and total flavonoid content, DPPH radical scavenging and antioxidant activity were quantified and evaluated. As a result of adding these four types of lactic acid bacteria to the antler water extract substrate, the number of lactic acid bacteria measured was 2.04~5.00×107. Meanwhile, a protease (Baciullus amyloliquefaciens culture: Maxazyme NNP DS) was added to the antler extract to decompose the peptide bonds of the contained proteins. Then, these four types of lactic acid bacteria were added and the number of lactic acid bacteria increased to 2.84×107~2.21×108 as the result of culture. The total polyphenol contents were 4.82~6.26g/mL in the lactic acid bacteria fermentation extracts, and after the reaction of protease enzyme and lactic fermentation, increased to 14.27~20.58 g/mL. The total flavonoid contents were 1.52~2.21 g/ml in the lactic acid bacteria fermentation extracts, and after the protease reaction and fermentation, increased to 5.59~8.11 mg/mL. DPPH radical scavenging activities of lactic acid bacteria fermentation extracts was 17.03~22.75%, but after the protease reaction and fermentation, remarkably increased to 32.82~42.90%.
Keywords
Deer Antler Extract; Lactobacillus Fermentation; Polyphenols; Flavonoids; DPPH Radical Scavenging Activity;
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Times Cited By KSCI : 7  (Citation Analysis)
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