发酵对变种根皮抗氧化、抗菌、抗炎及抗黏附活性的影响。
Effect of fermentation on antioxidant, antimicrobial, anti-inflammatory, and anti- adhesion activity of var. root bark.
作者信息
Lee Seong-Hyeon, Lim Jeong-Muk, Lee Se-Won, Jang Tae-Hu, Park Jung-Hee, Seo Young-Seok, Lee Jeong-Ho, Seralathan Kamala-Kannan, Oh Byung-Taek
机构信息
Division of Biotechnology, Advanced Institute of Environment and Bioscience, College of Environmental and Bioresource Sciences, Jeonbuk National University, Iksan, Jeonbuk 54596 South Korea.
R&D Center, Sanigen CO., Ltd., Iksan, Jeonbuk 54576 South Korea.
出版信息
Food Sci Biotechnol. 2023 Feb 21;32(9):1257-1268. doi: 10.1007/s10068-023-01259-4. eCollection 2023 Aug.
The limited yield of var. root bark (URB) extract is considered an economic loss to the food industry. Improving extraction yield and bioactivity through fermentation increase the industrial usage of URB. The study aims to optimize the fermentation with cellulolytic and pectinolytic bacteria and evaluate the bioactivity and anti- activity of the fermented URB extract. URB fermentation with the FLa3, isolated from salted seafood (), under optimal conditions (37 °C, pH 6, 10% inoculum dose, and 36 h) improved the extraction yield by 36% compared to the control. The antioxidant and antimicrobial activity of the fermented extract were significantly higher than non-fermented extract. High-performance liquid chromatography results confirmed that the fermentation increased the proportion of bioactive components such as catechin (171.7%), epicatechin (144.3%), quercetin (27.3%), and kaempferol (16.7%). The results confirmed that the fermentation increased both the extraction yield and bioactivity.
变种根皮（URB）提取物的产量有限被认为是食品工业的一项经济损失。通过发酵提高提取率和生物活性可增加URB的工业用途。本研究旨在优化纤维素分解菌和果胶分解菌的发酵过程，并评估发酵后的URB提取物的生物活性和抗菌活性。在最佳条件（37°C、pH 6、接种量10%和36小时）下，用从腌制海产品中分离出的FLa3对URB进行发酵，与对照相比，提取率提高了36%。发酵提取物的抗氧化和抗菌活性显著高于未发酵提取物。高效液相色谱结果证实，发酵增加了儿茶素（171.7%）、表儿茶素（144.3%）、槲皮素（27.3%）和山奈酚（16.7%）等生物活性成分的比例。结果证实，发酵提高了提取率和生物活性。
Zotero 插件