[KSCI] Korea Science Citation Index Service

http://dx.doi.org/10.5352/JLS.2019.29.11.1208

Increased Anti-oxidative Activity and Whitening Effects of a Saposhnikovia Extract Following Bioconversion Fermentation using Lactobacillus plantarum BHN-LAB 33

Kim, Byung-Hyuk (Institute for Development of Bio-industrial Materials, BHNBIO Co., LTD.)
Jang, Jong-Ok (Departments of Medicinal Plant Resources, Andong National University)
Lee, Jun-Hyeong (Institute for Development of Bio-industrial Materials, BHNBIO Co., LTD.)
Park, YeEun (Institute for Development of Bio-industrial Materials, BHNBIO Co., LTD.)
Kim, Jung-Gyu (Institute for Development of Bio-industrial Materials, BHNBIO Co., LTD.)
Yoon, Yeo-Cho (Institute for Development of Bio-industrial Materials, BHNBIO Co., LTD.)
Jeong, Su Jin (Institute for Development of Bio-industrial Materials, BHNBIO Co., LTD.)
Kwon, Gi-Seok (Departments of Medicinal Plant Resources, Andong National University)
Lee, Jung-Bok (Institute for Development of Bio-industrial Materials, BHNBIO Co., LTD.)

Publication Information

Journal of Life Science / v.29, no.11, 2019 , pp. 1208-1217 More about this Journal

Abstract

Saposhnikovia has been used as a traditional medicinal herb in Asia because of the reported anti-inflammatory, anti-allergic rhinitis, pro-whitening, anti-atopy, anti-allergy, and anti-dermatopathy effects of the phytochemical compounds it contains. In this study, we investigated the antioxidant effects of a Saposhnikovia extract after fermentation by Lactobacillus plantarum BHN-LAB 33. Saposhnikovia powder was inoculated with L. plantarum BHN-LAB 33 and fermented at $37^{\circ}C$ for 72 hr. After fermentation, the total polyphenol content of the Saposhnikovia extract increased by about 14%, and the total flavonoid content increased by about 9%. The superoxide dismutase-like activities, DPPH radical scavenging, ABTS radical scavenging, reducing power activity, and tyrosinase inhibition activity also increased after fermentation by approximately 70%, 80%, 45%, 39%, and 44%, respectively. The results confirmed that fermentation of a Saposhnikovia extract by L. plantarum BHN-LAB 33 is an effective way to increase the antioxidant effects of the extract. The bioconversion process investigated in this study may have the potential to produce phytochemical-enriched natural antioxidant agents with high added value from Saposhnikovia matrices. These results can also be applied to the development of improved foods and cosmetic materials.

Keywords

Anti-oxidant; fermentation; lactic acid bacteria; Lactobacillus sp.; Saposhnikovia;

Citations & Related Records

Times Cited By KSCI : 5 (Citation Analysis)

Reference
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