Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
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Polyphenolic Profile of Fermented Houttuynia cordata Thunb. and Overall Contribution to Antioxidant and Lipolytic Activities

  • Lee, Soo Jung (Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Hu, Wensi (Department of Food and Nutrition, Gyeongsang National University) ;
  • Lee, Eun Jung (Traditional Alcoholic Beverages Research Team, Korea Food Research Institute) ;
  • Choi, Jin Young (Department of Chemistry, Gyeongsang National University) ;
  • Koo, Ok Kyung (Institute of Agriculture and Life Science, Gyeongsang National University)
  • Received : 2018.08.27
  • Accepted : 2018.10.31
  • Published : 2018.11.30
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Abstract

Polyphenol profiles, physicochemical properties, antioxidant activities, and inhibitory effect of adipocyte differentiation of Houttuynia cordata fermented with Lactobacillus brevis B84 were evaluated. Six polyphenols were characterized for this plant by using high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS), and the results were compared with total phenolic content by a spectrophotometric method. The total amount of the identified polyphenols was lower than that determined by the spectrophotometric method. However, the fermentation process influenced polyphenol composition such as content of vanillic acid and caffeic acid. The phytochemical profiles were evaluated by high-performance liquid chromatography with UV and electrospray ionization mass spectrometry detection ($HPLC-DAD-ESI-MS^n$). Total sugar and reducing sugar contents decreased after fermentation. Antioxidant activities such as DPPH, ABTS, and superoxide anion radical scavenging and reducing power were evaluated to compare the beneficial effect after fermentation. Fermented H. cordata increased the lipolytic effect in 3T3-L1 adipocytes. Overall, the results indicate that the fermentation of H. cordata with L. brevis B84 produces changes of phenolic compounds, antioxidant activity, and lipolytic effect.

Keywords

Acknowledgement

Supported by : Korea Food Research Institute (KFRI), Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries (IPET)

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