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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2020.1
- 수록면
- 471 - 479 (9page)
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The aim of this study was to investigate the anti-oxidant and anti-inflammatory activities of the Rhododendron weyrichii flower extract fermented using Shindari, a traditional Jeju barley Nuruk-based fermentation. In this study, we examined the antioxidant potential of R. weyrichii flower extracts (RF) and R. weyrichii flower extracts fermented with Nuruk or Shindari (RFFN or RFFS, respectively) using various in vitro antioxidant assays including DPPH and ABTS radical scavenging assays, total phenol content and FRAP assays. We also evaluated the anti-inflammatory activity of the RF and RFFS on murine RAW 264.7 cells. The anti-inflammatory activity was evaluated by treating the RAW 264.7 cells with various concentrations (6.25, 12.5, 25, and 50 μg/ml) of RF or RFFS. As a result, we observed that the ABTS radical scavenging activity and total phenol content of RFFS was higher than that of RF and RFFN. Additionally, lipopolysaccharide- induced nitric oxide (NO) production was significantly lower in RFFS-treated cells when compared to the LPS-treated control. In addition, RFFS-treated cells exhibited decreased expression of inducible NO synthase (iNOS) proteins and high-performance liquid chromatography (HPLC) fingerprinting showed that both the quercetin and quercetin glucoside (quercitrin and isoquercitrin) levels were affected by the fermentation process. In conclusion, our data suggests that traditional fermentation could be an important strategy in improving the biological properties of raw materials including their antioxidant and antiinflammatory activities. Finally, RFFS may be a candidate for developing topical antioxidant and antiinflammatory agents.
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참고문헌 (26)
참고문헌 신청
Ross RP / 2002 / Preservation and fermentation : past, present and future / Int. J. Food Microbiol 79:3~16
Lee JE / 2017 / Brewing Technology :123~134
Ponnusamy K / 2013 / Time-dependent correlation of the microbial community and the metabolomics of traditional barley nuruk starter fermentation / Biosci. Biotechnol. Biochem 77:683~690
Cha IT / 2014 / Diversity of lactic acid bacteria in the Korean traditional fermented beverage shindari, determined using a culture-dependent method / Curr. Top. Lact. Acid Bact. Probiotics 2:34~37
Chung YC / 2018 / Antimelanogenic effects of Polygonum tinctorium flower extract from traditional Jeju fermentation via upregulation of extracellular signal-regulated kinase and protein kinase B activation / Int. J. Mol. Sci 19:2895
Lee JE / 2017 / Brewing Technology :123~134
Ponnusamy K / 2013 / Time-dependent correlation of the microbial community and the metabolomics of traditional barley nuruk starter fermentation / Biosci. Biotechnol. Biochem 77:683~690
Cha IT / 2014 / Diversity of lactic acid bacteria in the Korean traditional fermented beverage shindari, determined using a culture-dependent method / Curr. Top. Lact. Acid Bact. Probiotics 2:34~37
Chung YC / 2018 / Antimelanogenic effects of Polygonum tinctorium flower extract from traditional Jeju fermentation via upregulation of extracellular signal-regulated kinase and protein kinase B activation / Int. J. Mol. Sci 19:2895
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