The Korea Journal of Herbology (대한본초학회지)

The Korea Association of Herbology (대한본초학회)
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Studies on Antioxidant and Antidiabetic Effects of Fermented Cnidium officinale Makino

발효(醱酵) 천궁(川芎)의 항산화 및 항당뇨 활성(活性)에 관한 연구(硏究)

  • 용시은 (국립농업과학원 발효이용과) ;
  • 박필상 (농림수산검역검사본부 세균과) ;
  • 임지민 (국립농업과학원 발효이용과) ;
  • 권혁진 (국립농업과학원 발효이용과) ;
  • 최지호 (국립농업과학원 발효이용과) ;
  • 최윤희 (국립농업과학원 발효이용과) ;
  • 김은미 (국립농업과학원 발효이용과) ;
  • 박신영 (국립농업과학원 발효이용과)
  • Received : 2011.11.08
  • Accepted : 2011.12.16
  • Published : 2011.12.30
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Abstract

Objectives : We investigated the antioxidant and Antidiabetic effects of Cnidii Rhizoma Fermentata by Aspergillus oryzae and Aspergillus Kawauchi for 3days. Methods : In this study we compared Cnidii Rhizoma Fermentata with Aspergillus oryzae and Aspergillus Kawauchi that examined using reducing sugar, DPPH radical scavenging activity, ${\alpha}$-amylase and ${\alpha}$-glucosidase inhibitory activity. Also determined changes of pH and sugar content during fermentation for 3days. Results : The values for DPPH radical scavenging activity of Cnidii Rhizoma fermented by Aspergillus oryzae (86.6%) was higher than that of Aspergillus Kawauchi (77.9%). In ${\alpha}$-amylase inhibitory activity, fermented by Aspergillus Kawauchi had the highest inhibitory activity among other groups. But in ${\alpha}$-glucosidase inhibitory activity, fermented by Aspergillus oryzae had the highest inhibitory activity among other groups. While all groups of the sugar content increased During 3days fermentation, the pH was decreased. Conclusions : Based on these results, It was suggested that Cnidii Rhizoma Fermentata can be a useful and cost-effective resource for fuctional food and medicine.

Keywords

References

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