Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Laccase Fermentation of Clove Extract Increases Content of Dehydrodieugenol, Which Has Neuroprotective Activity against Glutamate Toxicity in HT22 Cells

  • Lee, Han-Saem (Research Institute of Pharmaceutical Sciences, College of Pharmacy, Kyungpook National University) ;
  • Yang, Eun-Ju (Research Institute of Pharmaceutical Sciences, College of Pharmacy, Kyungpook National University) ;
  • Lee, Taeho (Research Institute of Pharmaceutical Sciences, College of Pharmacy, Kyungpook National University) ;
  • Song, Kyung-Sik (Research Institute of Pharmaceutical Sciences, College of Pharmacy, Kyungpook National University)
  • Received : 2017.09.22
  • Accepted : 2017.11.22
  • Published : 2018.02.28
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Abstract

Enzyme fermentation is a type of food processing technique generally used to improve the biological activities of food and herbal medicines. In this study, a Syzygii Flos (clove) extract was fermented using laccase derived from Trametes versicolor (LTV). The fermented clove extract showed greater neuroprotective effects against glutamate toxicity on HT22 than the non-fermented extract did. HPLC analysis revealed that the eugenol (1) and dehydrodieugenol (2) contents had decreased and increased, respectively, after fermentation. The content of 2 peaked at 1 h after fermentation to $103.50{\pm}8.20mg/g_{ex}$ (not detected at zero time), while that of 1 decreased to $79.54{\pm}4.77mg/g_{ex}$ ($185.41{\pm}10.16mg/g_{ex}$ at zero time). Compound 2 demonstrated promising HT22 neuroprotective properties with inhibition of $Ca^{2+}$ influx, the overproduction of intracellular reactive oxygen species, and lipid peroxidation. In addition, LTV showed the best fermentation efficacy compared with laccases derived from Pleurotus ostreatus and Rhus vernicifera.

Keywords

References

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