Browse > Article
http://dx.doi.org/10.5352/JLS.2014.24.6.671

Antioxidant and ACE Inhibiting Activities of Sugared-Buchu (Allium ampeloprasum L. var. porum J. Gay) Fermented with Lactic Acid Bacteria  

Lee, Jung-Bok (Department of Bioresource Sciences, Andong National University)
Bae, Jung-Shik (Wellfine Co., Ltd.)
Son, Il-Kwon (Wellfine Co., Ltd.)
Jeon, Chun-Pyou (Department of Medicine Quality Analysis, Andong Science College)
Lee, Eun-Ho (Department of Bioresource Sciences, Andong National University)
Joo, Woo-Hong (Department of Biology, Changwon National University)
Kwon, Gi-Seok (Department of Bioresource Sciences, Andong National University)
Publication Information
Journal of Life Science / v.24, no.6, 2014 , pp. 671-676 More about this Journal
Abstract
In recent years, the growing interest in the health care benefits of sugared-plant fermented enzymes has led to increased consumption. This study investigated the fermentation of sugared-buchu (Leek:sugar, 1:3) by lactic acid bacteria (Lactobacillus acidophilus AML 0422, Lactobacillus brevis HLJ 59, Lactobacillus helveticus AML0410, Lactobacillus plantarium KCTC 13093) and the antibacterial activity, antioxidant activity, and functionality (e.g., anti-hypertensive activity) of the fermented product. The fermented sugared-buchu showed high antibacterial activity against Staphylococcus aureus KCTC 1916, at 31.43 mm, and its total polyphenols, total flavonoid content, and DPPH scavenging activity were 160.8-178 mg/ml, 100-108 mg/ml, and 51.4-58.1%, respectively. DPPH scavenging activity was to that of vitamin C (50 ppm). ACE inhibitory activity was 50.4-67%, depending on the strain of lactic acid bacteria, and the control of sugared-buchu activity was higher than 32.6%. These results suggest that sugared-buchu fermented with lactic acid bacteria has strong antibacterial, antioxidant, and ACE inhibitory activities.
Keywords
ACE; antioxidants activity; Buchu; fermentation food; lactic acid bacteria;
Citations & Related Records
Times Cited By KSCI : 13  (Citation Analysis)
연도 인용수 순위
1 Park, M. S., Rim, Y. S. and Shin, S. C. 2006. Comparison of the properties and extracting conditions of juice preparation from Schizandra nigar. J Korean Forestry Soc 95, 453- 485.
2 Bernhard, R. A. 1970. Chemotaxonomy: Distribution studies of sulfur compounds in Allium. Phytochemistry 9, 2019-2027.   DOI
3 Ryu, B. M., Ryu, S. H., Jeon, Y. S., Lee, Y. S. and Moon, G. S. 2004. Inhibitory effect of solvent fraction of various kinds of kimchi on ultraviolet B induced oxidation and erythema formation of hairless mice skin. J Korean Soc Food Sci Nutr 33, 785-790.   과학기술학회마을   DOI
4 Shahidi, F., Janitha, P. K. and Wanasundara, P. D. 2009. Phenolic antioxidants. Crit Rev Food Sci Nutr 32, 67-103.
5 Shao, L. N. 2009. Studies on physicochemical changes and cancer preventive effects of fermented soy sauces during ripening period. MS thesis. Pusan National University, Busan, Korea.
6 Lee, E. H., Jang, K. I., Bae, I. Y. and Lee, H. G. 2011. Antibacterial effects of leek and garlic juice and powder in a mixed strains system. Korean J Food Sci Technol 43, 518-523.   과학기술학회마을   DOI
7 Kim, M. J., Yang, S. A., Park, J. H., Kim, H. I. and Lee, S. P. 2011. Quality characteristics and anti-proliferative effects of dropwort extracts fermented with fructooligosaccharides on HepG2 cells. Korean J Food Sci Technol 43, 432-437.
8 Kim, K. H., Kim, H. J., Byun, M. W. and Yook, H. S. 2012. Antioxidant and antimicrobial activities of ethanol extract from six vegetables containing different sulfur compounds. J Korean Soc Food Sci Nutr 41, 577-583.   DOI   ScienceOn
9 Swain, T., Hillis, W. E. and Oritega, M. 1959. Phenolic constituents of Prunus domestica. 1. Quantitative analysis of phenolic constituents. J Sci Food Agric 10, 83-88.
10 Ko, Y. J., Seol, H. G., Lee, G. R., Jeonh, G. I. and Ryu, C. H. 2013. Anti-inflammatory effect and antioxidative activities of ingredients used in Bibimbab. J Life Sci 23, 213-221.   DOI   ScienceOn
11 Lee, M. K., Lee, J. A. and Park, I. S. 2001. Growth retardation of Escherichia coli and Staphylococcus aureus by Leek extract. J Korean Soc Food Sci Nutr 30. 196-198.   과학기술학회마을
12 Lee, Y. J., Yoon, B. R., Kim, D. B., Kim, M. D. and Lee, D. W. 2012. Antioxidant activity of fermented wild grass extracts. Korean J Food Nutr 25, 407-412.   과학기술학회마을   DOI   ScienceOn
13 Magwamba, C., Matsheka, M. I., Mpuchane, S. and Gashe, B. A. 2010. Detection and quantification of biogenic amines in fermented food products sold in Botswana. J Food Prot 73, 1703-1708
14 Mok, C. K. 2005. Quality characteristics of instant tea prepared from spray-dried Omija (Schizandra chinensis Baillon) extract grape juice mixture. Food Engineer Progress 9, 226-230.   과학기술학회마을
15 Nihal, A., Sanjay, G. and Hasan, M. 2000. Green tea polyphenol epigallo-catechin-3-gallate differentially modulates nuclear factor kB in cancer cells versus normal cell. Archives Biochem Biophy 376, 338-346.   DOI   ScienceOn
16 Choi, J. S., Kim, J. Y., Lee, J. H., Young, H. S. and Lee, T. W. 1992. Isolation of adenosine and free amino acid composition from the leaves of Allium tuberosum. J Korean Soc Food Nutr 21, 286-290.   과학기술학회마을
17 Ahn, J. M., Lee, S. H. and Song, Y. S. 2001. Biological functions in leek. Food Industry and Nutrition 6, 68-73.
18 Park, S. Y., Kim, J. Y., Park, K. W., Kang, K. S., Park, K. H. and Seo, K. I. 2009. Effects of thiosulfinates isolated from Allium tuberosum L. on the growth of human cancer cells. J Korean Soc Food Sci Nutr 38, 1003-1007.   과학기술학회마을   DOI
19 Wang, H., Cui, L., Chen, W. and Zhang, H. 2011. An application in Gouda cheese manufacture for a strain of Lactobacillus helveticus ND01. Int J Dairy Technol 64, 386- 393.   DOI
20 Yang, C. Y., Cho, M. J. and Lee, C. H. 2011. Effects of fermented turmeric extracts on the obesity in rats fed a high-fat diet. J Animal Sci Technol 53, 75-81.   DOI   ScienceOn
21 Noh, H. and Song, K. B. 2001. Isolation of an angiotensin converting enzyme inhibitor from Oenanthe javanica. Agric Chem Biotechnol 44, 98-99.
22 Park, S. B., Kim, J. D., Lee, N. R, Jeong, J. H., Jeong, S. Y., Lee, H. S., Hwang, D. Y., Lee, J. S. and Son, H. J. 2011. Isolation and characterization of lactic acid bacteria with angiotensin- converting enzyme inhibitory and antioxidative activities. J Life Sci 21, 1428-1433.   과학기술학회마을   DOI   ScienceOn
23 Cushman, D. W. and Cheung, H. S. 1971. Spectrophotometric assay and properties of the angiotensin-converting enzyme of rabbit lung. Biochem Pharmacol 20, 1637-1648.   DOI   ScienceOn
24 An, B. J., Bae, M. J., Choi, H. J., Zhang, Y. B., Sung, T. S. and Choi, C. 2002. Natural products, organic chemistry: Isolation of polyphenol compounds from the leaves of Korean persimmon (Diospyrus kaki L. Folium). J Korean Soc Agric Chem Biotechnol 45, 212-217.
25 Blois, M. S. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181, 1199-1200.   DOI   ScienceOn
26 Choi, M. O., Kim, B. J., Jo, S. K., Jung, H. K., Lee, J. T., Kim, H. Y. and Kwon, D. J. 2013. Anti-allergic activities of Castanea crenata inner shell extracts fermented by Lactobacillus bifermentans. Korean J Food Preserv 20, 583-591.   과학기술학회마을   DOI   ScienceOn
27 Jia, Z., Tang, M. and Wu, J. 1999. The determination of flavonoid contents in mulberry and they scavenging effects on superoxide radicals. Food Chem 64, 555-559.   DOI   ScienceOn
28 Jo, H. E., Chong, M. S. and Choi, Y. H. 2010. Evaluation of composition and antioxidant activity from Zizyphus jujuba fruits and leaves extracts for development medicinal food. Korean J Ori Med Physiol Pathol 24, 859-865.
29 Jung, K. O., Park, S. Y. and Park, K. Y. 2006. Longer aging time increases the anticancer and antimetastatic properties of doenjang. Nutrition 22, 539-545.   DOI   ScienceOn
30 Oh, S. J., Kim, S. H., Kim, S. K., Baek, Y. J. and Cho, K. H. 1997. Angiotensin-I converting enzyme inhibitory activity of the K-casein fragments hydrolysated by chymosin, pepsin and trypsin. Korean J Food Sci Technol 29, 1316-1318.   과학기술학회마을