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CLC number: R284

On-line Access: 2017-01-26

Received: 2016-02-17

Revision Accepted: 2016-05-04

Crosschecked: 2017-01-06

Cited: 1

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Citations:  Bibtex RefMan EndNote GB/T7714


Hyun-Dong Paik


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Journal of Zhejiang University SCIENCE B 2017 Vol.18 No.2 P.152-160


Improved antioxidative and cytotoxic activities of chamomile (Matricaria chamomilla) florets fermented by Lactobacillus plantarum KCCM 11613P

Author(s):  Eun-Hye Park, Won-Young Bae, Su-Jin Eom, Kee-Tae Kim, Hyun-Dong Paik

Affiliation(s):  Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea; more

Corresponding email(s):   hdpaik@konkuk.ac.kr

Key Words:  Chamomile, Flavonoid, Lactobacillus plantarum, Matricaria chamomilla, Antioxidant, Cytotoxicity

Eun-Hye Park, Won-Young Bae, Su-Jin Eom, Kee-Tae Kim, Hyun-Dong Paik. Improved antioxidative and cytotoxic activities of chamomile (Matricaria chamomilla) florets fermented by Lactobacillus plantarum KCCM 11613P[J]. Journal of Zhejiang University Science B, 2017, 18(2): 152-160.

@article{title="Improved antioxidative and cytotoxic activities of chamomile (Matricaria chamomilla) florets fermented by Lactobacillus plantarum KCCM 11613P",
author="Eun-Hye Park, Won-Young Bae, Su-Jin Eom, Kee-Tae Kim, Hyun-Dong Paik",
journal="Journal of Zhejiang University Science B",
publisher="Zhejiang University Press & Springer",

%0 Journal Article
%T Improved antioxidative and cytotoxic activities of chamomile (Matricaria chamomilla) florets fermented by Lactobacillus plantarum KCCM 11613P
%A Eun-Hye Park
%A Won-Young Bae
%A Su-Jin Eom
%A Kee-Tae Kim
%A Hyun-Dong Paik
%J Journal of Zhejiang University SCIENCE B
%V 18
%N 2
%P 152-160
%@ 1673-1581
%D 2017
%I Zhejiang University Press & Springer
%DOI 10.1631/jzus.B1600063

T1 - Improved antioxidative and cytotoxic activities of chamomile (Matricaria chamomilla) florets fermented by Lactobacillus plantarum KCCM 11613P
A1 - Eun-Hye Park
A1 - Won-Young Bae
A1 - Su-Jin Eom
A1 - Kee-Tae Kim
A1 - Hyun-Dong Paik
J0 - Journal of Zhejiang University Science B
VL - 18
IS - 2
SP - 152
EP - 160
%@ 1673-1581
Y1 - 2017
PB - Zhejiang University Press & Springer
ER -
DOI - 10.1631/jzus.B1600063

Antioxidative and cytotoxic effects of chamomile (Matricaria chamomilla) fermented by Lactobacillus plantarum were investigated to improve their biofunctional activities. Total polyphenol (TP) content was measured by the Folin-Denis method, and the antioxidant activities were assessed by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method and β-carotene bleaching method. AGS, HeLa, LoVo, MCF-7, and MRC-5 (normal) cells were used to examine the cytotoxic effects by 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium (MTT) assay. The TP content of fermented chamomile reduced from 21.75 to 18.76 mg gallic acid equivalent (mg GAE)/g, but the DPPH radical capturing activity of fermented chamomile was found to be 11.1% higher than that of nonfermented chamomile after 72 h of fermentation. Following the β-carotene bleaching, the antioxidative effect decreased because of a reduction in pH during fermentation. Additionally, chamomile fermented for 72 h showed a cytotoxic effect of about 95% against cancer cells at 12.7 mg solid/ml of broth, but MRC-5 cells were significantly less sensitive against fermented chamomile samples. These results suggest that the fermentation of chamomile could be applied to develop natural antioxidative and anticancer products.

通过Lactobacillus plantarum KCCM 11613P乳杆菌发酵改善洋甘菊的抗氧化和细胞毒性

目的:研究洋甘菊(Matricaria chamomilla)经Lactobacillus plantarum乳杆菌发酵,可以改善其抗氧化和细胞毒性。
结论:发酵后洋甘菊的TP含量从21.75 mg GAE/g降至18.76 mg GAE/g(GAE:子酸当量),但是DPPH自由基清除率在发酵72 h后比未发酵的高11.1%。由于发酵期间pH的降低,在β-胡萝卜素漂白之后,其抗氧化效果降低。此外,发酵72 h后的洋甘菊对癌细胞有约95%的细胞毒性作用,但是MRC-5细胞的作用不敏感。这些结果表明,洋甘菊的发酵可用于开发天然抗氧化和抗癌产品。

关键词:乳杆菌(Lactobacillus plantarum);洋甘菊(Matricaria chamomilla);类黄酮;细胞毒性

Darkslateblue:Affiliate; Royal Blue:Author; Turquoise:Article


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