[논문]발효 애기똥풀 주정추출물의 항균 및 항산화활성에 있어 발효 균주의 효과

함영주; 신영근; 최낙진; 강상모

doi:10.11625/kjoa.2013.21.3.467

발효 애기똥풀 주정추출물의 항균 및 항산화활성에 있어 발효 균주의 효과
Effects of Different Starter Cultures on the Antibacterial and Antioxidant Activity of Ethanol Extract from Fermented Chelidonium majus var. asiaticum 원문보기

韓國有機農業學會誌 = Korean journal of organic agriculture, v.21 no.3, 2013년, pp.467 - 476

함영주 (건국대학교 생물공학과) , 신영근 (주식회사 엠케이생명과학) , 최낙진 (전북대학교 동물자원과학과) , 강상모 (건국대학교 생물공학과)

Abstract ▼ AI-Helper

This study was conducted to investigate the effect of fermentation on biological activity of Chelidonium majus var asiaticum and to screen effective starter culture strains. Antibacterial activity against to Staphylococcus aureus, Listeria monocytogenes and Salmonella gallinarum and antioxidant activity as free radical scavenging activity by using DPPH were tested. Total six starter culture strains, two of Lactobacillus brevis, one of Lactobacillus plantarum and three of Saccharomyces cerevisiae were used. Plant extract was prepared after fermentation by using ethanol. All strains showed normal growth in viable cell counts of fermented cultures and L. plantarum showed the highest cell growth significantly (p<0.05). In antibacterial activities of extracts, the activity was found only in the extract from the fermentation using L. plantarum. In antioxidant activity, the highest activity was shown in the fermentation using L. plantarum significantly (P<0.05). Newly produced spots in two of three elution systems on TLC-DPPH test were detected in the fermentation using L. plantarum.

주제어

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문제 정의

The high antioxidant activity found inTrC could be explained with the newly synthesized spot on TLC-DPPH test. This study suggested that fermentation of C. majus var asiaticum using specific lactic acid bacteria could improve biological activity of plant.

제안 방법

Antioxidant activity of extract was examined by measuring free radical scavenging activity using DPPH (2,2-di(4-tert-octylphenyl)-1-picrylhydrazyl, Sigma, USA) reagent. Briefly, 0.

대상 데이터

C. majus var asiaticum was purchased from medicinal plant market located in Seoul (Kyungdong market, Seoul) and it was ground by cutter miller (HR2860, Philips). Aliquot 10 g of fine powder of C.

데이터처리

Evaluation of significance was performed using general linear model and Duncan’s multiple comparison.

이론/모형

Antibacterial activity of extract was tested by using agar well diffusion method. For pathogenic bacteria, Staphylococcus aureus, Listeria monocytogenes and Salmonella gallinarum were used.

참고문헌 (11)

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원문보기 상세보기
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상세보기
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상세보기
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원문보기 상세보기
Juan, M.-Y. and C.-C. Chou. 2010. Enhancement of antioxidant activity, total phenolic and flavonoid content of black soybeans by solid state fermentation with Bacillus subtilis BCRC 14715. Food microbiol. 27: 586-591.

상세보기
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상세보기
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상세보기
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Naik, G. H., K. I. Priyadarisini, J. G. Satav, M. M. Banavalikar, D. P. Sohoni, M. K. Biyani, and H. Mohan. 2003. Comparative antioxidant activity of individual herbal components used in Ayurvedic medicine. Phytochemistry 63: 97-104.

상세보기
Tallon, R., P. Bressollier, and M. C. Urdaci. 2003. Isolation and characterization of two exopolysaccharides produced by Lactobacillus plantarum EP56. Res. Microbiol. 154: 705-712.

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