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http://dx.doi.org/10.5762/KAIS.2021.22.3.408

Enhancement of Antioxidant and Skin Cancer Inhibition Effects by Fermented Luffa aegyptiaca Extract  

Kim, Song Yi (Department of Food Science, Sun Moon University)
Gam, Da Hye (Department of Food Science, Sun Moon University)
Kim, Jun Hee (Department of Food Science, Sun Moon University)
Yeom, Suh Hee (Department of Food Science, Sun Moon University)
Park, Jae-Hyun (Department of Food Science, Sun Moon University)
Kim, Jin Woo (Department of Food Science, Sun Moon University)
Publication Information
Journal of the Korea Academia-Industrial cooperation Society / v.22, no.3, 2021 , pp. 408-414 More about this Journal
Abstract
This study aimed to improve the production of bioactive materials with antioxidant activity using a fermented Luffa aegyripia extract and improve the anticancer effect by enhancing UV absorption and inhibiting melanoma cell growth. The total phenolic content (TPC) and antioxidant activity of the fermented extract were 30.23 mg GAE/g DM and 45.12%, respectively, which was 1.4 times higher than that of the hot-water extract (HWE). The fermented extract showed a UV adsorption rate of 53.9%, which was 1.5 times higher than HWE, and it was concluded that UV absorption was increased by TPC, which was increased through the fermentation of L. aegyptiaca extracts using Lactobacillus. In the anticancer effect test, fermented and HWE extracts had carcinogenic effects of 1.0 and 2.0 mg/mL, respectively. This suggests that the increased antioxidant activity due to the increase in TPC caused by fermentation contributed to the anticancer effect. The UV absorption rate of fermented extracts was 2.4 times higher than HWE, giving them potential use as cosmetics and pharmaceutical materials with high polyphenol contents and antioxidant properties and skin cancer prevention.
Keywords
Luffa aegyptiaca; Fermentation; Antioxidant; UV-B; Melanoma; Anti-cancer;
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Times Cited By KSCI : 5  (Citation Analysis)
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