Polyphenol profiles, physicochemical properties, antioxidant activities, and inhibitory effect of adipocyte differentiation of Houttuynia cordata fermented with Lactobacillus brevis B84 were evaluated. Six polyphenols were characterized for this plant by using high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS), and the results were compared with total phenolic content by a spectrophotometric method. The total amount of the identified polyphenols was lower than that determined by the spectrophotometric method. However, the fermentation process influenced polyphenol composition such as content of vanillic acid and caffeic acid. The phytochemical profiles were evaluated by high-performance liquid chromatography with UV and electrospray ionization mass spectrometry detection (HPLC-DAD-ESI-MSn). Total sugar and reducing sugar contents decreased after fermentation. Antioxidant activities such as DPPH, ABTS, and superoxide anion radical scavenging and reducing power were evaluated to compare the beneficial effect after fermentation. Fermented H. cordata increased the lipolytic effect in 3T3-L1 adipocytes. Overall, the results indicate that the fermentation of H. cordata with L. brevis B84 produces changes of phenolic compounds, antioxidant activity, and lipolytic effect.

Abstract
 Introduction
 Materials and Methods
  Sample preparation
  Analysis of total and simple phenolic compounds
  Physicochemical properties of fermented H. cordata
  Antioxidant activities assay
  Adipocyte differentiation and measurement of lipidaccumulation
  Glycerol release assay
  Statistical analysis
 Results and Discussion
  Composition of phenolic compounds in fermentedH. cordata
  Physicochemical properties of the fermented H.cordata
  Antioxidant activities of fermented H. cordata
  Lipolytic effect of fermented H. cordata in 3T3-L1adipocytes
 References

• Soo Jung Lee(Institute of Agriculture and Life Science, Gyeongsang National University)
• Wensi Hu(Department of Food and Nutrition, Gyeongsang National University)
• Eun Jung Lee(Traditional Alcoholic Beverages Research Team, Korea Food Research Institute)
• Jin Young Choi(Department of Chemistry, Gyeongsang National University)
• Ok Kyung Koo(Institute of Agriculture and Life Science, Gyeongsang National University, Department of Food and Nutrition, Gyeongsang National University) Corresponding author