Department of Horticulture, National Taiwan University, 140, Keelung Road Section 4, Taipei 10600, Taiwan.
J Biosci Bioeng. 2011 Mar;111(3):289-93. doi: 10.1016/j.jbiosc.2010.11.011. Epub 2010 Dec 18.
This study evaluated a novel use of the traditional Asian herb Anoectochilus formosanus. This plant is a traditional food item, generally used for the treatment of liver disorder, hepatitis, hypertension, diabetes, cardiovascular disorder, etc. In this study, the root, stem, and leaf of A. formosanus were used as substrates for lactic fermentation. The fermentation products were analyzed for their total antioxidant activity, reducing power, and scavenging effect on superoxide anion radicals and hydrogen peroxide. The pH of the fermentation medium reached its lowest value, 3.5, at the 35th hour of fermentation. Antioxidant activity of A. formosanus was found to be 61-78%. Lactobacillus longum-led fermentation exhibited the greatest reducing power with an average of 0.3. The products of fermentations utilizing the three plant parts as substrates exhibited a similar scavenging activity (27-30%) on free radicals. This study may suggest a novel use of lactic-fermenting A. formosanus in the production of functional food.
本研究评估了传统亚洲草药金线莲（Anoectochilus formosanus）的一种新用途。这种植物是一种传统的食用植物，通常用于治疗肝脏疾病、肝炎、高血压、糖尿病、心血管疾病等。在本研究中，金线莲的根、茎和叶被用作乳酸发酵的基质。对发酵产物的总抗氧化活性、还原力以及对超氧阴离子自由基和过氧化氢的清除作用进行了分析。发酵培养基的 pH 值在发酵第 35 小时达到最低值 3.5。金线莲的抗氧化活性为 61-78%。以长双歧杆菌（Lactobacillus longum）为发酵菌的发酵表现出最大的还原力，平均为 0.3。以三种植物部分为基质进行发酵的产物对自由基的清除活性相似（27-30%）。本研究可能为利用乳酸发酵金线莲生产功能性食品提供了一种新方法。
