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http://dx.doi.org/10.9799/ksfan.2015.28.5.752

Antioxidant and Anti-Obesity Activity of Ethanol Extracts from Fermented Arctium lappa L.  

Kim, Mi Hyun (School of Food Science, Kyungil University)
Kim, Jong Gyu (Natural C&F)
Choi, Jae Hong (Natural C&F)
Publication Information
The Korean Journal of Food And Nutrition / v.28, no.5, 2015 , pp. 752-758 More about this Journal
Abstract
This study was conducted to investigate the antioxidant and anti-obesity activity of ethanol extracts from fermented Arctium lappa L. Arctium lappa fermented twice with Phellinus linteus ($2^{nd}$ FA) showed more DPPH radical scavenging activity than non-fermented Arctium lappa (NFA), and Arctium lappa fermented once ($1^{st}$ FA) at a concentration of 62.5 ppm. The $2^{nd}$ FA showed the highest level of ABTS radical scavenging activity at concentration range of 31.5~125 ppm. The ABTS free radical scavenging activities of $1^{st}$ FA and $2^{nd}$ FA were similar to that of BHA, a synthetic antioxidant, at a concentration of 250 ppm. The total polyphenol content of $2^{nd}$ FA was higher than those of NFA and $1^{st}$ FA. The flavonoid content was significantly increased in $1^{st}$ FA and $2^{nd}$ FA than NFA. During adipocyte differentiation, lipid accumulation in 3T3-L1 cells was significantly decreased in the order of NFA, $1^{st}$ FA, and $2^{nd}$ FA at all concentrations. In conclusion, the antioxidant and anti-obesity activities of A. lappa were increased depending on the degree of fermentation. It is suggested that fermented Arctium lappa, especially $2^{nd}$ FA, could be used as a natural ingredient for functional foods and medicine.
Keywords
Arctium lappa L; antioxidant activity; polyphenol; anti-obesity activity;
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Times Cited By KSCI : 11  (Citation Analysis)
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