Department of Food Science and Biotechnology, Chonbuk National University, Jeonju 54896, Jeonbuk, Korea.
Department of Agriculture and Fisheries Processing, Korea National College of Agriculture and Fisheries, Jeonju 54874, Jeonbuk, Korea.
Molecules. 2019 Feb 14;24(4):683. doi: 10.3390/molecules24040683.
The stem bark of (TVSB) has been widely used as a traditional herbal medicine and food ingredients in Korea. However, its application has been restricted due to its potential to cause allergies. Moreover, there is limited data available on the qualitative and quantitative changes in the composition of its phytochemicals during fermentation. Although the -mediated fermentation method has been reported as an effective detoxification tool, changes to its bioactive components and the antioxidant activity that takes place during its fermentation process have not yet been fully elucidated. This study aimed to investigate the dynamic changes of urushiols, bioactive compounds, and antioxidant properties during the fermentation of TVSB by mushroom . The contents of urushiols, total polyphenols, and individual flavonoids (fisetin, fustin, sulfuretin, and butein) and 1,2,3,4,6-penta--galloyl-β-D-glucose (PGG) significantly decreased during the first 10 days of fermentation, with only a slight decrease thereafter until 22 days. Free radical scavenging activities using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6- sulfonic acid) (ABTS), and ferric reducing/antioxidant power (FRAP) as an antioxidant function also decreased significantly during the first six to nine days of fermentation followed by a gentle decrease up until 22 days. These findings can be helpful in optimizing the ⁻mediated fermentation process of TVSB and developing functional foods with reduced allergy using fermented TVSB.
（TSVSB）的茎皮已被广泛用作韩国的传统草药和食品成分。然而，由于其潜在的过敏风险，其应用受到限制。此外，关于其植物化学物质在发酵过程中的定性和定量变化的数据有限。虽然报道了 ⁻介导的发酵方法是一种有效的解毒工具，但它的生物活性成分和发酵过程中抗氧化活性的变化尚未得到充分阐明。本研究旨在通过蘑菇 ⁇ 研究 TVSB 发酵过程中漆酚、生物活性化合物和抗氧化特性的动态变化。漆酚、总多酚和个别类黄酮（非瑟酮、漆黄素、二氢漆黄素和杨梅素）和 1,2,3,4,6-五没食子酰基-β-D-葡萄糖（PGG）的含量在发酵的前 10 天显著下降，此后仅略有下降，直到 22 天。使用 2,2-二苯基-1-苦基肼（DPPH）、2,2'-联氮双（3-乙基苯并噻唑啉-6-磺酸）（ABTS）和铁还原/抗氧化能力（FRAP）作为抗氧化功能的自由基清除活性在发酵的前六到九天也显著下降，然后直到 22 天逐渐下降。这些发现有助于优化 ⁻介导的 TVSB 发酵过程，并利用发酵的 TVSB 开发具有降低过敏风险的功能性食品。
