한국식품영양학회지 Vol. 28 No. 4 (p.620-627)

3종의 버섯균사체로 발효한 천년초 에탄올 추출물의 생리활성

Biological Activity of Ethanol Extracts from Fermented Opuntia humifusa with 3 Different Mushroom Mycelia
키워드 :
antioxidant activity,fermentation,mushroom mycelia,Opuntia humifus,tyrosinase inhibitory activity

목차

서론
재료 및 방법
결과 및 고찰
요약 및 결론
References

초록

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.