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http://dx.doi.org/10.12925/jkocs.2022.39.6.932

Anti-inflammatory activities of carrot(Daucus carota) leaf Fermented by Weizmannia coagulans KK7  

Yoonji Lee (Biodiversity Research Institute, Jeju Technopark)
Boram Ko (Biodiversity Research Institute, Jeju Technopark)
Hyejin Hyeon (Biodiversity Research Institute, Jeju Technopark)
Daeju Oh (Biodiversity Research Institute, Jeju Technopark)
Weon-Jong Yoon (Biodiversity Research Institute, Jeju Technopark)
Publication Information
Journal of the Korean Applied Science and Technology / v.39, no.6, 2022 , pp. 932-940 More about this Journal
Abstract
In this study, the extracts of carrot (Daucus carota var. sativa) leaf fermented with Weizmannia coagulans KK7 strain were investigated for the anti-inflammatory activities and component changes. The KK7 strain was isolated from kimchi, a Korean fermented vegetable. The high-performance liquid chromatography was performed to analyze the changes in the components of the carrot leaf extracts before and after fermentation. It was confirmed that the content of luteolin, a kind of flavonoid, was significantly increased after fermentation. The anti-inflammatory activities of the carrot leaf extracts and the fermented carrot leaf extracts were evaluated by the inhibition of NO (nitric oxide) production in LPS-induced RAW 264.7 cells. The NO scavenging ability of the fermented carrot leaf extracts was higher than the other extracts. The protein expression of iNOS, an enzyme responsible for the NO production was significantly reduced in a concentration-dependent manner by treatment with the fermented carrot leaf extracts. In conclusion, we found that the anti-inflammatory effect of carrot leaf was increased by microbial fermentation, suggesting that carrot leaf generally discarded could be used as new food and cosmetic materials through fermentation.
Keywords
Carrot leaf; Fermentation; Anti-inflammatory activity; Luteolin; Flavonoids;
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