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http://dx.doi.org/10.7845/kjm.2012.48.1.029

Biological Activities of Fermented Dioscorea batatas Dence by two Stage Fermentation  

Jeon, Chun-Pyo (Dept. of Medicine Quality Analysis, Andong Science College)
Lee, Joon-Geol (Dept. of Medicine Quality Analysis, Andong Science College)
Lee, Jung-Bok (Dept. of Optometry, Kundong University)
Park, Se-Cheol (Dept. of Medicine Quality Analysis, Andong Science College)
Choi, Chung-Sig (Bio Industry Institute, HansBio Co., Ltd.)
Kim, Jang-Eok (School of Applied Bioscience, Kyungpook National University)
Kwon, Gi-Seok (School of Bioresource Sciences, Andong National University)
Publication Information
Korean Journal of Microbiology / v.48, no.1, 2012 , pp. 29-36 More about this Journal
Abstract
This study was conducted to investigate antioxidative and physiological activities of two stage fermented Chinese Yam (TSFCY) by Monascus sp. MK2 and Lactobacillus brevis HLJ59. The extracts from TSFCY were measured to examine pigments, monacolin K contents, total polyphenol and flavonoid contents, DPPH radical scavenging activity, reducing power, ACE inhibitory activity and GABA contents. In this study, the results show that Monascus sp. MK2 and Lactobacillus brevis HLJ59, with Dioscorea batatas Dence. As the substrate can produce pigments (yellow, orange and red), monacolin K contents, total polyphenol and flavonoid contents, DPPH radical scavenging activity, reducing power, ACE inhibitory activity, and GABA contents at 14.03 (yellow), 13.88 (orange), 15.71 (red), 487.9 (MK, mg/kg), 723.8 (TP, mg/kg), 326.4 (TF, mg/kg), 81.7 (DPPH, %), and 1.5 (RP, O.D), respectively. In addition, the showed ACE inhibitory activity and GABA contents was 86.9% and 977.4 mg/kg in EtOH extract, respectively.
Keywords
anti-oxidant activity; biological activities; fermented Chinese Yam; GABA;
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