Kim Minji, Kim Won-Baek, Koo Kyoung Yoon, Kim Bo Ram, Kim Doohyun, Lee Seoyoun, Son Hong Joo, Hwang Dae Youn, Kim Dong Seob, Lee Chung Yeoul, Lee Heeseob
Department of Food Science and Nutrition, College of Human Ecology, Pusan National University, Busan 46241, Republic of Korea.
Department of Life Science and Environment Biochemistry, College of Natural Resource and Life Sciences, Pusan National University, Gyeongsangnam-do 50463, Republic of Korea.
J Microbiol Biotechnol. 2017 Apr 28;27(4):701-708. doi: 10.4014/jmb.1611.11051.
This study was conducted to evaluate the hyaluronidase (HAase) inhibition activity of (AC) extracts following fermentation by through response surface methodology. To optimize the HAase inhibition activity, a central composite design was introduced based on four variables: the concentration of AC extract (: 1-5%), amount of starter culture (: 1-5%), pH (: 4-8), and fermentation time (: 0-10 days). The experimental data were fitted to quadratic regression equations, the accuracy of the equations was analyzed by ANOVA, and the regression coefficients for the surface quadratic model of HAase inhibition activity in the fermented AC extract were estimated by the test and the corresponding values. The HAase inhibition activity indicated that fermentation time was most significant among the parameters within the conditions tested. To validate the model, two different conditions among those generated by the Design Expert program were selected. Under both conditions, predicted and experimental data agreed well. Moreover, the content of protodioscin (a well-known compound related to anti-inflammation activity) was elevated after fermentation of the AC extract at the optimized fermentation condition.
