논문 상세보기

발효 우엉 에탄올 추출물의 항산화 및 항비만 활성 KCI 등재

Antioxidant and Anti-Obesity Activity of Ethanol Extracts from Fermented Arctium lappa L.

  • 언어KOR
  • URLhttps://db.koreascholar.com/Article/Detail/309318
구독 기관 인증 시 무료 이용이 가능합니다. 4,000원
한국식품영양학회지 (The Korean Journal of Food And Nutrition)
한국식품영양학회 (The Korean Society of Food and Nutrition)
초록

This study was conducted to investigate the antioxidant and anti-obesity activity of ethanol extracts from fermented Arctium lappa L. Arctium lappa fermented twice with Phellinus linteus (2nd FA) showed more DPPH radical scavenging activity than non-fermented Arctium lappa (NFA), and Arctium lappa fermented once (1st FA) at a concentration of 62.5 ppm. The 2nd FA showed the highest level of ABTS radical scavenging activity at concentration range of 31.5~125 ppm. The ABTS free radical scavenging activities of 1st FA and 2nd FA were similar to that of BHA, a synthetic antioxidant, at a concentration of 250 ppm. The total polyphenol content of 2nd FA was higher than those of NFA and 1st FA. The flavonoid content was significantly increased in 1st FA and 2nd FA than NFA. During adipocyte differentiation, lipid accumulation in 3T3-L1 cells was significantly decreased in the order of NFA, 1st FA, and 2nd FA at all concentrations. In conclusion, the antioxidant and anti-obesity activities of A. lappa were increased depending on the degree of fermentation. It is suggested that fermented Arctium lappa, especially 2nd FA, could be used as a natural ingredient for functional foods and medicine.

목차
서론
재료 및 방법
결과 및 고찰
요약 및 결론
감사의 글
References
저자
  • 김미현(경일대학교 식품과학부) | Mi Hyun Kim Corresponding Author
  • 김중규((주)내츄럴씨앤에프) | Jong Gyu Kim
  • 최재홍((주)내츄럴씨앤에프) | Jae Hong Choi Corresponding Author