Yoon So-Ra, Yang Seung-Hwan, Suh Joo-Won, Shim Soon-Mi
Department of Food Science and Technology, Sejong University, 98 Gunja-dong, Seoul, 143-747, Republic of Korea.
J Sci Food Agric. 2014 Jul;94(9):1822-6. doi: 10.1002/jsfa.6499. Epub 2014 Jan 13.
Smilax china root, which is rich in resveratrol and oxyresveratrol, has been used as emergency foods as well as folk medicine. This study investigated changes in concentration of bioactive components and the free-radical scavenging capacity of Smilax china root during fermentation by Aspergillus usami and Saccharomyces cerevisiae.
Resveratrol, oxyresveratrol and piceid were quantified as major constituents in Smilax china root by using UPLC-ESI-MS. The concentration of oxyresveratrol and resveratrol remarkably increased through fermentation and the transformation of piceid to resveratrol. Its concentration in 4% Smilax china root was 1.16-2.95 times higher than that of a 2% preparation throughout fermentation. The vitamin C equivalent antioxidant capacity of 2% Smilax china root was 1.51-1.91 times higher than that of 4% Smilax china root during fermentation. Meanwhile, ABTS free-radical scavenging capacity was enhanced up to 95.07 and 99.35% for 2% and 4% Smilax china root, respectively.
Results from our study propose that bioactive components in Smilax China root were highly extracted by fermentation followed by saccharification and ethanol production, resulting in enhanced free-radical scavenging capacity. © 2013 Society of Chemical Industry.
富含白藜芦醇和氧化白藜芦醇的菝葜根已被用作应急食品和民间药物。本研究调查了米曲霉和酿酒酵母发酵过程中菝葜根生物活性成分浓度的变化以及自由基清除能力。
采用超高效液相色谱-电喷雾电离质谱法（UPLC-ESI-MS）对菝葜根中的主要成分白藜芦醇、氧化白藜芦醇和白藜芦醇苷进行了定量分析。通过发酵以及白藜芦醇苷向白藜芦醇的转化，氧化白藜芦醇和白藜芦醇的浓度显著增加。在整个发酵过程中，4%菝葜根中其浓度比2%制剂中的高1.16 - 2.95倍。发酵过程中，2%菝葜根的维生素C当量抗氧化能力比4%菝葜根高1.51 - 1.91倍。同时，2%和4%菝葜根的ABTS自由基清除能力分别提高到95.07%和99.35%。
我们的研究结果表明，菝葜根中的生物活性成分通过发酵、糖化和乙醇生产被高度提取，从而提高了自由基清除能力。© 2013化学工业协会。
