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http://dx.doi.org/10.9721/KJFST.2011.43.4.432

Quality Characteristics and Anti-proliferative Effects of Dropwort Extracts Fermented with Fructooligosaccarides on HepG2 Cells  

Kim, Min-Ju (Department of Food and Technology, Keimyung University)
Yang, Seun-Ah (The Center for Traditional Microorganism Resources, Keimyung University)
Park, Jung-Hyun (The Center for Traditional Microorganism Resources, Keimyung University)
Kim, Hyeok-Il (Department of Food and Technology, Keimyung University)
Lee, Sam-Pin (Department of Food and Technology, Keimyung University)
Publication Information
Korean Journal of Food Science and Technology / v.43, no.4, 2011 , pp. 432-437 More about this Journal
Abstract
The quality characteristics and effects on the proliferation of human hepatoma HepG2 cells due to dropwort (Oenanthe javanica) extracts naturally fermented with fructooligosaccharides were investigated. Dropwort was fermented by steeping with the same weight of oligosaccaride at room temperature for 1 year, and then stored at 4$^{\circ}C$ for 1 or 2 more years. During the fermentation periods, total flavonoid content, Hunter's color (a value), and viable cell counts decreased, but reducing sugars including glucose and fructose increased. HepG2 cell proliferation was inhibited significantly by the three extracts, but no effects were observed on Chang cells. In particular, the dropwort extract fermented for 1 year showed the highest inhibitory effect. These results demonstrate that the quality characteristics and anti-proliferative effects of dropwort were affected by fermentation period. It is concluded that dropwort extract fermented for 1 year showed the highest functional properties and quality.
Keywords
dropwort; Oenanthe javanica; HepG2 cells; fructooligosaccaride; fermentation;
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