期刊
JOURNAL OF ZHEJIANG UNIVERSITY-SCIENCE B
卷 18, 期 2, 页码 152-160出版社
ZHEJIANG UNIV
DOI: 10.1631/jzus.B1600063
关键词
Chamomile; Flavonoid; Lactobacillus plantarum; Matricaria chamomilla; Antioxidant; Cytotoxicity
类别
资金
- Ministry of Agriculture, Food and Rural Affairs [314073-03]
- Ministry for Food, Agriculture, Forestry and Fisheries, Korea [614102-2]
- National Research Foundation of Korea [2009-0093824]
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 beta-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 beta-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.
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