The Influence of
The Influence of Fermentation by Different Lactobacillus on the Free Radical Scavenging Activity of Burdock and Variations of Its Active Components
Chi-Ting Horng1,2, Shih-Chiang Lee3, Rei-Chu Chang4, Wan-Ping Lee 5, Feng-Lang Lin2, Chin-Wen Hsu6, Fu-An Chen2,*
1 Department of Ophthalmology, Kaohsiung Armed Forces General Hospital, Kaohsiung, Taiwan, ROC
2 Department of Pharmacy & Graduate Institute of Pharmaceutical Technology, Tajen University, Pingtung, Taiwan, ROC.
3 Dong Yuan Biotech Pharmaceutical Co. Ltd., Kaohsiung, Taiwan.
4 Department of Food Science and Technology, Tajen University, Pingtung, Taiwan, ROC
5 Department of Nursing, Tajen University, Pingtung, Taiwan, ROC
6 Department of Surgery, Kaohsiung Armed Force General Hospital, Kaohsiung, Taiwan, ROC
Abstract: Burdock (Arctium lappa L.) is a nutritious plant which is commonly cultivated in Taiwan and Japan. The purpose of this study is to explore the effect of fermentation by different lactobacillus on the free radical scavenging activity of burdock and variations of its active components. Four lactobacillus as Lactobacillus casei subsp. casei (Orla-Jensen) Hansen and Lessel (BCRC No.10697), Lactobacillus delbrueckii subsp. bulgaricus (Orla-Jensen) Weiss et al (BCRC No.10696), Lactobacillus plantarum subsp. plantarum (Orla-Jensen) Bergey et al (BCRC No.10069) and Streptococcus thermophilus (Orla-Jensen) (BCRC No.14086) were used to ferment burdock for 48 hours. The amount of lactic acid bacteria (LBA), sweetness, pH, total polyphenols and the free radical scavenging activity, using a 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay were measured. The result showed Lactobacillus casei subsp. casei (Orla-Jensen) Hansen and Lessel (BCRC No.10697) had better effect on LBA populations, total polyphenols and free radical scavenging activities compared with other three lactobacillus. This result provides important information on developingfermented burdock antioxidant dietary supplements.
[Chi-Ting Horng, Shih-Chiang Lee, Rei-Chu Chang, Wan-Ping Lee, Feng-Lang Lin, Chin-Wen Hsu , Fu-An Chen. The influence of fermentation by different lactobacillus on the free radical scavenging activity of burdock and variations of its active components. Life Sci J 2013;10(1):288-292] (ISSN:1097-8135).http://www.lifesciencesite.com. 45
Keywords: Burdock、Lactobacillus、Fermentation、Free radical scavenging activity、Total polyphenols Full Text 45