The Characterization of L. plantarum-fermented Opuntia humifusa

천년초의 융합발효를 통한 특성 연구

Jung, Young-Mi;Lee, Dong Sub;Kwon, Kisang

  • Received : 2016.11.15
  • Accepted : 2017.01.20
  • Published : 2017.01.28


To increase the bioavailability of Opuntia humifusa, O. humifusa was fermented using L. plantarum, and the characteristics of the fermented extract were confirmed. The characteristics of fermented extracts were investigated through viscosity, total polyphenol content, amino acid, antibacterial activity, cytokine analysis and zymography. The viscosity decreased by half and vitamin C remained almost unchanged during fermentation. Total polyphenols, most amino acids, total amino acids and major minerals were increased by fermentation. There was no cytotoxicity, and the activity of cytokines and MMP-9 in inflammation was inhibited. The inhibitory effect on inflammation and tissue destruction was found to be inhibited in L. plantarum fermentation extracts compared to hot water extracts. These results are expected to be the basis for the development of materials that enhance the functionality of L. plantarum-fermented O. humifusa extract.


Convergence;Lactobacillus;Opuntia humifusa;fermentation


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