Proceedings of the Plant Resources Society of Korea Conference (한국자원식물학회:학술대회논문집)
- 2018.10a
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- Pages.111-111
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- 2018
The improvement effect of anti-inflammation of Aronia extract that fermented by Lactic acid bacteria isolated from the fermented seafoods
- Lim, Jeong-Muk (Division of Biotechnology, Chonbuk National University) ;
- Choi, Ui-Lim (Division of Biotechnology, Chonbuk National University) ;
- Lee, Jeong-Ho (Sunchang Research Institute of Health and Longevity) ;
- Moon, Kwang Hyun (Sunchang Research Institute of Health and Longevity) ;
- Kim, Dae Geun (Sunchang Research Institute of Health and Longevity) ;
- Jeong, Kyung Ok (Sunchang Research Institute of Health and Longevity) ;
- Im, So Yeon (Sunchang Research Institute of Health and Longevity) ;
- Oh, Byung-Taek
- Published : 2018.10.08
Abstract
Aronia (black chokeberry), a species of berries is source to a very large number of bioactive compounds like polyphenols, flavonoids, anthocyanins, and tannins in comparison to any other species. Owing to its antioxidant, anti-carcinogenic, anti-aging and anti-inflammatory properties. Fermentation- a bioconversion process exploiting the biological metabolic reaction of micro-organisms, has several benefits like improving the efficacy and safety of physiologically active substances, generation of new functional material, improving the adsorption rate and many others. Antigens like pathogens, food, pollen etc., generate a protective immune response in body tissues, and the process be referred to as inflammation. However, this when excessive results in a condition referred to as refractory inflammatory disease, whose incidence is increasing in the recent times, especially amongst children. The current study intended to assess the anti-oxidant activity, presence of polyphenols and anti-inflammatory efficacy of Aronia extract fermented by Lactic acid bacteria isolated from fermented sea foods. Aronia fruits collected from Sunchang, Chonbuk were lyophilized for fermentation. So as to maximise the efficacy of the fermented Aronia extract, the quantitative effects of lactic acid bacteria species, composition of extraction solution, influence of temperature and time on antioxidant activity and total polyphenol contents were investigated using an experimental design. Anti-inflammatory activity was evaluated on NO and cytokine (