Dropwort (Oenanthe javanica) is a perennial herb with a distinctive aroma and taste is cultivated in marshy areas if Asia and Australia. The fresh stems and leaves are used as a salad or as a seasoning in soup and stews in Korea. Being a source of minerals, vitamins and dietary fiber and of volatile...
Dropwort (Oenanthe javanica) is a perennial herb with a distinctive aroma and taste is cultivated in marshy areas if Asia and Australia. The fresh stems and leaves are used as a salad or as a seasoning in soup and stews in Korea. Being a source of minerals, vitamins and dietary fiber and of volatile components, it is generally regarded as a health food item. Traditionally, the stems of vegetables are used in food preparations like kimchi, a fermented vegetable preservation and various cooked vegetable dishes. The traditional Chinese medicine dropwort has been used for many years, mainly for the treatment of inflammatory conditions including hepatitis. Despite the frequent use of it, very little information on the nutrient composition of dropwort can be found in the literature. Here we investigated the various characteristics and biological activities of naturally fermented dropwort extracts. Dropwort was fermented by steeping with brown sugar(Su) and oligosaccaride(Gold) at room temperature for 1 year (Su 1 yr, Gold 1 yr), and then stored at 4℃ for 1 year (Su 2 yr, Gold 2 yr) or 2 year (Su 3 yr, Gold 3 yr) and Pediococcus Pentosaceus was identified in the all extracts. Dropwort extracts were carried out to investigate the effect of total flavonoid content, DPPH-radical scavenging.
Dropwort extract has anti-arrhythmic activity and anti-diabet activity. Recently, the protective effect of dropwort extract against hepatitis induced by hepatitis B virus was also described. As dropwort soup is often consumed for overcoming alcohol hangovers, its hepatoprotective activity has been extensively studied. We were investigated the protective effect of fermented dropwort extracts and then studied on t-BHP-induced toxicity in HepG2 cells. The results indicated that t-BHP treatment caused a significant decrease in cell viability and leakage of lactated dehydrogenase (LDH). It was observed that the extracts, regardless the fermentation period, effectively alleviated the change induced by t-BHP in a concentration-dependent manner. In addition, the fermented extracts were analyzed by using HPLC, MS and MS/MS methods. As the results, chlorogenic acid was identified in the fermented extracts for the first time. Caffeic acid, known to have hepatoprotective activity, was also determined in the fermented extract. In nonfermented methanol extract, however, little amount of chlorogenic acid and caffeic acid were detected by HPLC. Consequently, our data suggest that the fermentation process may improve hepatoprotective potential of dropwort extract.
Dropwort (Oenanthe javanica) is a perennial herb with a distinctive aroma and taste is cultivated in marshy areas if Asia and Australia. The fresh stems and leaves are used as a salad or as a seasoning in soup and stews in Korea. Being a source of minerals, vitamins and dietary fiber and of volatile components, it is generally regarded as a health food item. Traditionally, the stems of vegetables are used in food preparations like kimchi, a fermented vegetable preservation and various cooked vegetable dishes. The traditional Chinese medicine dropwort has been used for many years, mainly for the treatment of inflammatory conditions including hepatitis. Despite the frequent use of it, very little information on the nutrient composition of dropwort can be found in the literature. Here we investigated the various characteristics and biological activities of naturally fermented dropwort extracts. Dropwort was fermented by steeping with brown sugar(Su) and oligosaccaride(Gold) at room temperature for 1 year (Su 1 yr, Gold 1 yr), and then stored at 4℃ for 1 year (Su 2 yr, Gold 2 yr) or 2 year (Su 3 yr, Gold 3 yr) and Pediococcus Pentosaceus was identified in the all extracts. Dropwort extracts were carried out to investigate the effect of total flavonoid content, DPPH-radical scavenging.
Dropwort extract has anti-arrhythmic activity and anti-diabet activity. Recently, the protective effect of dropwort extract against hepatitis induced by hepatitis B virus was also described. As dropwort soup is often consumed for overcoming alcohol hangovers, its hepatoprotective activity has been extensively studied. We were investigated the protective effect of fermented dropwort extracts and then studied on t-BHP-induced toxicity in HepG2 cells. The results indicated that t-BHP treatment caused a significant decrease in cell viability and leakage of lactated dehydrogenase (LDH). It was observed that the extracts, regardless the fermentation period, effectively alleviated the change induced by t-BHP in a concentration-dependent manner. In addition, the fermented extracts were analyzed by using HPLC, MS and MS/MS methods. As the results, chlorogenic acid was identified in the fermented extracts for the first time. Caffeic acid, known to have hepatoprotective activity, was also determined in the fermented extract. In nonfermented methanol extract, however, little amount of chlorogenic acid and caffeic acid were detected by HPLC. Consequently, our data suggest that the fermentation process may improve hepatoprotective potential of dropwort extract.
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