금은화 추출물을 이용한 미생물 발효 생성물의 항산화 특성

다국어 초록 (Multilingual Abstract)

The purpose of this study is to investigate antioxidant properties in microbial fermentation products of Lonicera japonica Thunb extract. The bacterium Lactobacillus plantarum NHP1 was isolated from conventional fermented foods. Modern pharmacological studies show that Lonicera japonica Thunb and its active principles of wide pharmacological actions. For instance, they show a strong efficacy in antibacterial, anti-inflammatory, antiviral, anti-endotoxin, blood fat reducing, antipyretic, and antioxidant activities. The extract of Lonicera japonica Thunb was obtained by extracting dried Lonicera japonica Thunb using either hot water or 70% ethanol as a solvent. Fermentation was performed in a 2L fermentor containing 1.2 L of extractat conditions of 30℃ and 100 rpm for 48 hr. The amount of cholorogenic acid was 2.65 ㎍/g in hot water extract. The total phenolic content (GAE, gallic acid equivalent) in hot water and 70% ethanol were 56.5±4.9 GAE ㎎/g and 72.7±5.3 GAE ㎎/g, respectively. After fermentation, the phenolic content increased to 30.2% in hot water and 12.9% in ethanol extract. In the same manner, flavonoid content increased to more than 75% regardless of extract solvent. ABTS (2,2-azino-bis-3-ethylbenzthiazoline-6-sulfonic acid) value noticeably increased to 50% after fermentation.

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