Korean Journal of Organic Agriculture (한국유기농업학회지)

Korean Association of Organic Agriculture (한국유기농업학회)
권호 표지
DOI QR코드

DOI QR Code

Effects of Different Starter Cultures on the Antibacterial and Antioxidant Activity of Ethanol Extract from Fermented Chelidonium majus var. asiaticum

발효 애기똥풀 주정추출물의 항균 및 항산화활성에 있어 발효 균주의 효과

  • Received : 2013.08.13
  • Accepted : 2013.08.20
  • Published : 2013.09.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to investigate the effect of fermentation on biological activity of Chelidonium majus var asiaticum and to screen effective starter culture strains. Antibacterial activity against to Staphylococcus aureus, Listeria monocytogenes and Salmonella gallinarum and antioxidant activity as free radical scavenging activity by using DPPH were tested. Total six starter culture strains, two of Lactobacillus brevis, one of Lactobacillus plantarum and three of Saccharomyces cerevisiae were used. Plant extract was prepared after fermentation by using ethanol. All strains showed normal growth in viable cell counts of fermented cultures and L. plantarum showed the highest cell growth significantly (p<0.05). In antibacterial activities of extracts, the activity was found only in the extract from the fermentation using L. plantarum. In antioxidant activity, the highest activity was shown in the fermentation using L. plantarum significantly (P<0.05). Newly produced spots in two of three elution systems on TLC-DPPH test were detected in the fermentation using L. plantarum.

Keywords

References

  1. Chang, W.-K., S.-B. Cho, D.-W. Kim, S.-S. Lee, and S.-K. Kim. 2010. Cell Growth and Antioxidant Activity on Onion Juice Fermentation by Using Lactobacillus plantarum as Animal Probiotics. J. Life Sci. 20: 1729-1737. https://doi.org/10.5352/JLS.2010.20.11.1729
  2. Chirinos, R., H. Rogez, D. Campos, R. Pedreschi, and Y. Larondelle. 2007. Optimization of extraction conditions of antioxidant phenolic compounds from mashua (Tropaeolum tuberosum Ruíz and Pavón) tubers. Sep. Purif. Technol. 55: 217-225. https://doi.org/10.1016/j.seppur.2006.12.005
  3. Faller, A. L. K. and E. Fialho. 2010. Polyphenol content and antioxidant capacity in organic and conventional plant foods. J. Food Compos. Anal. 23: 561-568. https://doi.org/10.1016/j.jfca.2010.01.003
  4. Hong, K.-P. 2011. Optimum Conditions for Production of Fermented Grapefruit Extract using Leuconostoc mesenteroides KCTC3505. J. East Asian Soc. Diet. Life 21: 661-668.
  5. Juan, M.-Y. and C.-C. Chou. 2010. Enhancement of antioxidant activity, total phenolic and flavonoid content of black soybeans by solid state fermentation with Bacillus subtilis BCRC 14715. Food microbiol. 27: 586-591. https://doi.org/10.1016/j.fm.2009.11.002
  6. Jung, H. M., S. J. Seo, J. B. Kim, N. W. Kim, and E. Y. Joo. 2011. The Study of Physiological Activities from Chelidonium majus var. asiaticum Extract. J. Invest. Cosm. 7: 359-366. https://doi.org/10.15810/jic.2011.7.4.004
  7. Kim, M. S., B. Y. Hwang, S. G. Choe, M. K. Lee, J. S. Ro, and K. S. Lee. 2000. Alkalodial components of chelidonii fructus. Kor. J. Pharmacogn. 31: 390-392.
  8. Lenfeld, J., M. Kroutil, E. Marsalea, J. Slavik, and V. Preininger. 1981. Anti-inflammatory activity of quatemary benzophenanthridine alkaloids from Chelidonium majus. Planta Med. 43: 161-165. https://doi.org/10.1055/s-2007-971493
  9. Masoko, P. and J. N. Eloff. 2007. Screening of Twenty-Four South African Combretum Species and Six Terminalia Species (Combretaceae) for Antioxidant Activities. Afr. J. Trad. Cam. 4: 1-9.
  10. Naik, G. H., K. I. Priyadarisini, J. G. Satav, M. M. Banavalikar, D. P. Sohoni, M. K. Biyani, and H. Mohan. 2003. Comparative antioxidant activity of individual herbal components used in Ayurvedic medicine. Phytochemistry 63: 97-104. https://doi.org/10.1016/S0031-9422(02)00754-9
  11. Tallon, R., P. Bressollier, and M. C. Urdaci. 2003. Isolation and characterization of two exopolysaccharides produced by Lactobacillus plantarum EP56. Res. Microbiol. 154: 705-712. https://doi.org/10.1016/j.resmic.2003.09.006