Browse > Article
http://dx.doi.org/10.9799/ksfan.2012.25.4.779

Physicochemical Properties and Antioxidative Activity of Lactic Acid Bacteria Fermented Rhodiola sachalinensis using Adsorption Process  

Sung, Su-Kyung (Korea Food Research Institute)
Rhee, Young-Kyung (Korea Food Research Institute)
Cho, Chang-Won (Korea Food Research Institute)
Lee, Young-Chul (Korea Food Research Institute)
Kim, Young-Chan (Korea Food Research Institute)
Hong, Hee-Do (Korea Food Research Institute)
Publication Information
The Korean Journal of Food And Nutrition / v.25, no.4, 2012 , pp. 779-786 More about this Journal
Abstract
Rhodiola sachalinensis fermentates by lactic acid bacteria were prepared using the adsorption process, and were investigated for changes of the main compounds and anti-oxidative activities during the adsorption and fermentation process. While the R. sachalinensis extract (RSE), which did not go through the adsorption process, showed little change in pH during fermentation and a significant reduction in the number of lactic acid bacteria, the pre-preparatory adsorption process was found to be helpful for promoting fermentation and for maintenance of bacterial numbers. The contents of total phenolic compounds mostly decreased during the adsorption process, but showed an increasing tendency to rebound during the fermentation process. The contents of salidroside and p-tyrosol in the RSE were 1153.3 mg% and 185.0 mg% respectively, and they did not significantly change after treatment with acid clay or bentonite as adsorbents, which were 1093.0 and 190.5 mg% by acid clay, and 882.2 and 157.3 mg% by bentonite. When the extract was fermented after treatment with acid clay or bentonite, the salidroside contents were decreased by 282.7 and 505.0 mg% respectively, but the p-tyrosol contents were increased by 714.0 and 522.4 mg% respectively. Compared to the DPPH radical scavenging activity of the RSE (66.8%) at the conc. of 0.1%, that of the fermented RSE, which went through adsorption process with acid clay or bentonite, was significantly increased to 79.4 and 72.7% respectively at the same concentration (p<0.05). Though fermentation by lactic acid bacteria was suppressed in the RSE, the results suggested that the adsorption process may promote fermentation without any change in the content of major active compounds. It is expected that fermentation by lactic acid bacteria could improve the antioxidant activity and various associated functionalities of R. sachalinensis.
Keywords
Rhodiola sachalinensis A. Bor.; adsorbent; lactic acid bacteria; fermentation; antioxidant activity;
Citations & Related Records
Times Cited By KSCI : 15  (Citation Analysis)
연도 인용수 순위
1 Park CP, Cha JY, Lee CH, Doh ES, Kang IH, Cho YS. 2009. Biological activities and chemical characteristics of Monascusfermented Korean red ginseng. J Life Sci 19:1553-1561   DOI   ScienceOn
2 Park KB, Oh SH. 2005. Production and characterization of GABA rice yogurt. J Korean Food Sci Biotechnol 14:518-522   과학기술학회마을
3 Park KU, Yoon JH, Kim JY, Weong CH, Park CK, Song WS, Song KI. 2005. Biological activity of the fraction extracted from Rhodiola dumulosa. J Korean Food Preservation 12: 496-500
4 Park YS, Jang HG. 2003. Lactic acid fermentation and biological activities of Rubus coreanus. J Korean Soc Agric Chem Biotechnol 46:367-375   과학기술학회마을
5 Ranossian A, Wikman G, Sarris J. 2010. Rosenroot (Rhodiola rosea): Traditional use, chemical composition, pharmacology and clinical efficacy. Phytomedicine 17:481-493   DOI   ScienceOn
6 Saratikov AS. 1968. Rhodioloside, a new glycoside from Rhodiola rosea and its pharmacological properties. Die Pharmazie 69: 394-398
7 Sim CJ, Lee GH, Jung JH, Yi SD, Kim YH, Oh MJ. 2004. Isolation and identification of antimicrobial active substances from Rhodiola sachalinensis. J Korean Food Preservation 11:63-70
8 Shin JH, Choi DJ, Lee SJ, Cha JY, Sung NJ. 2008. Antioxidant activity of black garlic (Allium sativum L.). J Korean Soc Food Sci Nutr 37:965-971   과학기술학회마을   DOI   ScienceOn
9 Stancheva SL, Mosharrof A. 1987. Effects of the extract of Rhodiloa rosea L. on the content of the brain biogenic monamines. Med Physiol 40:85-87
10 Swain T, Hillis WE. 1959. The phenolic constituents of Ptunus domestica. I. The quantitative analysis of phenolic constituents. J Korean Sci Food Agric 10:83-88
11 Song SW, Park SJ, Seong DH, Park DS, Kim SS, Dou JY, Ahn JH, Yoon WB, Lee HY. 2009. Biological activities in the extract of fermentated Codonopsis lanceolata. J Korean Soc Food Sci Nutr 38:983-988   DOI   ScienceOn
12 Choi DY, Ahn YA, Lee SG, Han JS, Kim EC, Lee HB, Shin JH, Kim EK, Row KH. 2004. Separation and performance test of whitening agent in Hodiola sachalinensis. J Korean Biote Bioeng 19:169-173
13 Ahn CS, Yuh CS, Bang IS. 2009. Physicochemical characteristics of fermented milk containing mulberry leaf extract. J Korean Food & Nutr 22:272-278   과학기술학회마을
14 Bae SJ. 2005. Anticarcinigenic and antioxidant effects of Rhodiola sachalinensis. J Korean Soc Food Sci Nutr 34:1302-1307   DOI   ScienceOn
15 Baek YJ. 1993. Lactic acid bacteria and human health. J Korean Food & Nutr 6:53-65   과학기술학회마을
16 Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature 181:1199-1200   DOI   ScienceOn
17 Blumenkronz N, Asboe-Hansen G. 1973. New method for quantitative determination of uronic acids. Anal Biochem 54: 484-489   DOI   ScienceOn
18 Cui CB, Lee DS, Ham SS. 2003. Antioxidative, antimutagenic and cytotoxic effects of Rhodiola sachalinensis extract. J Korean Soc Sci Nutr 32:211-216   과학기술학회마을   DOI   ScienceOn
19 Choi HT, Cui CB, Kim SH, Ham YA, Lee DS, Ham SS. 2005. Effects of Rhodiola sachalinensis extract in streptozotocininduced diabetic rats. J East Asian Soc Dietary Life 15: 158-164
20 Chue KT, Kim JN, Yoo YJ, Cho SH, Yang RT. 1995. Comparison of activated carbone and zeolite 13x for $CO_2$ recovery from flue gas by pressure swing adsorption. Ind Eng Chem Res 34:591-598   DOI   ScienceOn
21 Dubois M, Gilles KA, Hamilton JK, Robers PA, Smith F. 1956. Colorimetric method for determination of sugars and related substances. Anal Chem 28:350-356   DOI
22 Giovannini C, Straface E, Modesti D, Coni E, Cantafora A, De Vincenzi M, Malorni W, Masella R. 1999. Tyrosol, the major olive oil biophenol, protects against oxidized-LDLinduced injury in Caco-2 cells. J Nutr 129:1269-1277   DOI
23 Jeon BS, Lee EJ, Im JS, Park CK, Kim SC. 2004. Food componentsand volatile flavors in Rhodiola sachalinensis roots. Food Industry and Nutrition 9:53-57
24 Goldin BR. 1998. Health benefits of probiotics. J British Nutr 80:203-207
25 Ha JH, Jeong HS, Jeong MH, Kim SS, Jin L, Nam JH, Hwang B, Ma CJ, Lee HY. 2009a. Comparison of anticancer activities of ultrasonification extracts of callus and roots from Rhodiola sachalinensis A Bor. J Korean Food Sci Technol 41:552-559   과학기술학회마을
26 Ha JH, Jeong HS, Jeong MH, Kim SS, Jin L, Nam JH, Hwang B, Ma CJ, Lee HY, Kim CH, Oh SH, Choi GP, Park UY. 2009b. Improvement of immume activities of Rhodiola sachalinensis A. Bor. by serial solvent fractionization. J Korean Medicinal Crop Sci 17:210-216
27 Han YK. 1999. Chemical composition of Rhodiola sachalinensis and its phamacological action. MS Thesis, Dept. of Agriculture & Lifesciences, Seoul National Uni. Seoul
28 Hong EY, Kim IH, Yun JS, Yun T, Lee CH. 2003. Growth characteristics and search for eligible cultivation area of Rhodiola sachalinensis A. Boriss. J Korean Plant Res 16:212-217   과학기술학회마을
29 Jung HS, Kin EY, Shim ES, Lee HS, Moon EJ, Jin ZH, Kim SY, Sohn YJ, Shon NW. 2008. Effects of Rhodiola rosea (KH101) on anti-fatigue in forced swimming rats. J Korean Orient Int Med 29:922-938   과학기술학회마을
30 Jiang M, Zhong W, Han H. 1994. Studies on producing effective medicinal ingredients of Rhodiola sachalinensis by tissue culture I. Callus induction and culture of Rhodiola sachalinensis. J Chin Shen Agri Univ 25:355-359
31 Kannan N, Aravindan R, Viruthagiri T. 2011. Effects of culture conditions and kinetic on extracelluar tannase production by Lactobacillus plantarum MTCC 1407. J Indian Biotechnolgy 10:321-328
32 Lee IS, Park KY. 2003. Preparation and quality characteristics of yoghurt added with cultured ginseng. J Korean Food Sci Techol 35:235-241
33 Korea Food and Drug Administration. 1999. Official Book of Food. Munyoungsa, p.169, Seoul
34 Kwak YS, Kyung JS, Kim SK, Wee JJ. 2001. An isolation of crude saponin from red-ginseng efflux by Diaion HP-20 resin adsorption method. J Korean Soc Food Sci Nutr 30:1-5   과학기술학회마을
35 Lee EJ, Im JS, Park CK, Jeon BS, Kyung JS. 2005. Antihepatotoxic activity of Rhodiola sachalinensis roots. Food Industry and Nutrition 10:37-42
36 Ming HQ, Xia GC, Zhang RD. 1988b. Advanced research on Rhodiola. Chin Traditional Herbal Drugs 19:229-2234
37 Lee JS, Kim MY, Kim JH, Nam JH, Lee HY, Hwang B. 2008. Production of salidroside in Rhodiola sachalinensis A. Bor. callus by the elicitation and precursor. J Korean Medicinal Crop Sci 16:268-272
38 Lee MW, Lee YA, Park HM, Toh SH, Lee EJ, Jang HD. 2000. Antioxidative phenolic compounds from the roots of Rhodiola sachalinensis A. Bor. Arch Pharm Res 23:455-458   과학기술학회마을   DOI   ScienceOn
39 Lee YA, Cho SM, Lee MW. 2002. Flavonoids from roots of Rhodiola sachalinensis. J Korean Pharmacogn 33:116-119   과학기술학회마을
40 Ming HQ, Xia GC, Zhang RD. 1988a. Progress in Rhodiloa rosea L. Chin. Traditional Herbal Drugs 19:37-42
41 Miro-Casas E, Covas M, Fito M, Farre-Albadalejo M, Marrugat J, de la Torre R 2003. Tyrosol and hydroxytyrosol are absorbed from moderate and sustained doses of virgin olive oil in humans. J European Clinical Nutrition 57:186-190   DOI   ScienceOn