The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지
DOI QR코드

DOI QR Code

Biological Activity of Ethanol Extracts from Fermented Opuntia humifusa with 3 Different Mushroom Mycelia

3종의 버섯균사체로 발효한 천년초 에탄올 추출물의 생리활성

  • Received : 2015.07.22
  • Accepted : 2015.08.11
  • Published : 2015.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

The present study was carried out to investigate the biological activity of ethanol extracts from fermented Opuntia humifusa with 3 different mushroom mycelia: Phellinus linteus, Lentinula edodes, and Pleurotus ostreatus. Fermented Opuntia humifusa by Phellinus linteus (FOP) and Lentinula edodes (FOL) showed more DPPH and ABTS radical scavenging activities than non-fermented Opuntia humifusa (NFO) and fermented Opuntia humifusa by Pleurotus ostreatus (FOPO). At a concentration of 250 ppm, the ABTS radical scavenging activities of the FOP and FOL were similar to that of BHA, a synthetic antioxidant. The total polyphenol content had a similar tendency to that of the radical scavenging activity. However, the flavonoid content was increased in the order of NFO, FOL, FOPO, and FOP. At all concentrations, the tyrosinase inhibitory activity of FOP and FOPO were significantly higher than that of kojic acid. During adipocyte differentiation, NFO and FOL showed no significant difference in lipid accumulation in 3T3-L1 cells. FOP and FOPO showed a higher fat accumulation inhibitory effect than NFO and FOL. These results provide baseline data for Opuntia humifusa as a novel functional food.

Keywords

References

  1. Blois MS. 1958. Antioxidant determination by use of a stable free radical. Nature 181:1199-1200 https://doi.org/10.1038/1811199a0
  2. Blumberg JM, Tzameli I, Astapova I, Lam FS, Flier JS, Hollenberg A. 2006. Complex role of the vitamin D receptor and its ligand in adipogenesis in 3T3-L1 cell. J Biol Chem 28:11205-11213
  3. Bolling BW, Chen YY, Kamil AG, Chen CY. 2012. Assay dilution factors confound measures of total antioxidant capacity in polyphenolrich juices. J Food Sci 77:69-75 https://doi.org/10.1111/j.1750-3841.2011.02538.x
  4. Cho IK, Jin SW, Kim YD. 2009. Analysis of components in the parts of Opuntia ficusindica from Shinan Korea. Korean J Food Preserv 16:741-716
  5. Choi HJ, Park SC, Hong TH. 2005. Anti-tumor activity of fermented liquid Opuntia humifusa in cervical cancer cells and its chemical composition. J Korean Soc Food Sci Nutr 34:1525-1530 https://doi.org/10.3746/jkfn.2005.34.10.1525
  6. Hwang HJ, Jung BK, Kim MH. 2011. ROS scavenging effect and cell viability of Opuntia humifusa extract on osteoblastic MC3T3-E1 cells. J Life Sci 21:1752-1760 https://doi.org/10.5352/JLS.2011.21.12.1752
  7. Hwang HJ, Kang MS, Kim BK, Jung BM, Kim MH. 2012. The effect of Opuntia humifusa seed extracts on platelet aggregation and serum lipid level in ovariectomized rats. J Life Sci 22:1680-1687 https://doi.org/10.5352/JLS.2012.22.12.1680
  8. Jeon CP. 2014. Antioxidant activities and monacolin K production of fermented chinese yam by Monascus sp. MK805. Korean J Microbiol 50:46-52 https://doi.org/10.7845/kjm.2014.4002
  9. Jung BM, Shin MO. 2011. Physiological activities of Opuntia humifusa petal. Korean J Food Cookery Sci 27:523-530 https://doi.org/10.9724/kfcs.2011.27.5.523
  10. Kim DB, Shin GH, Lee JS, Lee OH, Park IJ, Cjp JH. 2014. Antioxidant and nitrite scavenging activities of Acanthopanax senticosus extract fermented with different mushroom mycelia. Korean J Food Sci Technol 46:205-212 https://doi.org/10.9721/KJFST.2014.46.2.205
  11. Kim DJ, Jung JH, Kim SG, Lee HK, Lee SK. 2011. Antioxidants and anti-obesity activities of hot water and ethanolic extracts from Cheonnyuncho (Opungia humifusa). Korean J Food Preserv 18:366-373 https://doi.org/10.11002/kjfp.2011.18.3.366
  12. Kim MH. 2014. Screening of biological activities of ethanol extracts from fermented Gastrodia elata Blume. Korean J Food & Nutr 27:837-844 https://doi.org/10.9799/ksfan.2014.27.5.837
  13. Kim TJ. 1996. Illustrated guide to Korean flora. pp. 140-141. Seoul National University Press.
  14. Lee JT, Jeong YS, An BJ. 2002. Physiological activity of Salicornia herbacea and its application for cosmetic materials. Korean J Herbolo 17:51-60
  15. Lee KS, Lee KY. 2010. Biological activity of phenol compound from a cactus cheonnyuncho (Opuntia humifusa) in Korea. J Korean Soc Food Sci Nutr 39:1132-1136 https://doi.org/10.3746/jkfn.2010.39.8.1132
  16. Moreno MI, Isia MI, Sampietro AR, Vattuone MA. 2000. Comparison of the free radical-scavenging activity of propolis from several regions of Argentian. J Ethnopharmacol 71:109-114 https://doi.org/10.1016/S0378-8741(99)00189-0
  17. Park MJ, Lee SP. 2013. Pysicochemical characteristics of cheonnyuncho fruit (Opuntia humifusa) fermented by Leuconostoc mesenteroides SM. Korean J Food Sci Technol 45:434-440 https://doi.org/10.9721/KJFST.2013.45.4.434
  18. Park MK, Lee YJ, Kang ES. 2005. Hepatoprotective effect of cheonnyuncho (Opuntia humifusa) extract in rats treated carbon tetrachloride. Korean J Food Sci Technol 37:822-826
  19. Park MR, Yoo C, Chang YN, Ahn BY. 2012. Change of total polyphenol content of fermented Gastrodia elata Blume and radical scavenging. Korean J Plant Res 25:379-386 https://doi.org/10.7732/kjpr.2012.25.4.379
  20. Pellegrini N, Re R, Yang M, Rice-Evans C. 1999. Screening of dietary carotenoids and carotenoid-rich fruit extracts for antioxidant activities applying 2,2-azinobis (3-ethylenebenzothiazoline-6-sulfonic acid) radical cation decolorization assay. Meth Enzymol 299:379-389 https://doi.org/10.1016/S0076-6879(99)99037-7
  21. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26:1231-1237 https://doi.org/10.1016/S0891-5849(98)00315-3
  22. Yagi A, Kanbara T, Morinobu N. 1986. The effect of tyrosinase inhibition for aloe. Planta Meddica 3981:517-519
  23. Yang HS, Choi YJ, Oh HH, Moon JS, Jung HK, Kim KJ, Choi BS, Lee JW. Huh CK. 2014. Antioxidative activity of mushroom water extracts fermented by lactic acid bacteria. J Korean Soc Food Sci Nutr 43:80-85 https://doi.org/10.3746/jkfn.2014.43.1.080
  24. Yoon BR, Lee YJ, Kim SG, Jang JY, Lee HK, Rhee SK, Hong HD, Choi HS, Lee BY, Lee OH. 2012. Antioxidant effect of hot water and ethanol extracts from cheonnyuncho (Oputina humifusa) on reactive oxygen species (ROS) production in 3T3-L1 adipocytes. Korean J Food Preserv 19:443-450 https://doi.org/10.11002/kjfp.2012.19.3.443

Cited by

  1. Isoflavone, β-Glucan Content and Antioxidant Activity of Defatted Soybean Powder by Bioconversion with Lentinula edodes vol.31, pp.5, 2016, https://doi.org/10.13103/JFHS.2016.31.5.386
  2. Lactobacillus plantarum으로 발효한 천년초 선인장 열매의 발효특성 및 in vitro 항비만 효과 vol.34, pp.1, 2015, https://doi.org/10.7318/kjfc/2019.34.1.75