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Antioxidant Activities of Extracts from Fermented Mulberry (Cudrania tricuspidata) Fruit. and Inhibitory Actions on Elastase and Tyrosinase
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  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 2,  2011, pp.236-243
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.2.236
 Title & Authors
Antioxidant Activities of Extracts from Fermented Mulberry (Cudrania tricuspidata) Fruit. and Inhibitory Actions on Elastase and Tyrosinase
Kang, Dae-Hun; Kim, Jae-Won; Youn, Kwang-Sup;
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 Abstract
We evaluated the nutritional value of 70% ethanol extracts (EE) from fermented cudrania tricuspidata fruit (ECT: EE of C. tricuspidata, EFCT: EE of fermented C. tricuspidata, EFCTL: EE of fermented C. tricuspidata by B. licheniformis, EFCTS: EE of fermented C. tricuspidata by B. subtilis) by determined the total polyphenol and flavonoid contents, antioxidant activities, and inhibitory actions on elastase and tyrosinase. The yields of freeze-dried powder of ECT, EFCT, EFCTL, and EFCTS were 54.22%, 54.43%, 57.51%, and 57.23% (each w/w), respectively. The color of values decreased of fermented cudrania tricuspidata. The fermented EFCTL and EFCTS had relatively higher contents of total polyphenol and flavonoid than those of other extracts. ABTS radical scavenging ability were 94.61%, 95.85%, 94.36%, and 96.69%, respectively. SOD (superoxide dismutase)-like activities were in the order EFCT (32.60%) > EFCTS (27.10%) > EFCT (23.30%) > ECT (22.00%), and nitrite scavenging activity was in order of EFCTS (51.18%) > EFCTL (45.61%) > EFCT (41.93%) > ECT (27.76%), respectively. Ferrous ion chelating activity of EFCTL (67.34%) and EFCTS (60.36%) was significantly the highest, whereas ECT (52.34%) and EFCT (51.73%) had not different significantly. Xanthine oxidase, elastase and tyrosinase inhibitory activities at 0.5% (w/v) solutions of EFCTL and EFCTS were somewhat higher than those of non-fermented ECT. In conclusion, we provide experimental evidence that extracts of fermented cudrania tricuspidata of B. subtilis and B. licheniformis exhibited higher antioxidant activities and inhibitory actions on elastase and tyrosinase compared with non fermented cudrania tricuspidata.
 Keywords
antioxidant;mulberry;elastase;tyrosinase;B. subtilis;B. licheniformis;
 Language
Korean
 Cited by
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