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Lactic acid bacterial fermentation on the production of functional antioxidant herbal Anoectochilus formosanus Hayata

Paper ID Volume ID Publish Year Pages File Format Full-Text
21481 43224 2011 5 PDF Available
Title
Lactic acid bacterial fermentation on the production of functional antioxidant herbal Anoectochilus formosanus Hayata
Abstract

This study evaluated a novel use of the traditional Asian herb Anoectochilus formosanus. This plant is a traditional food item, generally used for the treatment of liver disorder, hepatitis, hypertension, diabetes, cardiovascular disorder, etc. In this study, the root, stem, and leaf of A. formosanus were used as substrates for lactic fermentation. The fermentation products were analyzed for their total antioxidant activity, reducing power, and scavenging effect on superoxide anion radicals and hydrogen peroxide. The pH of the fermentation medium reached its lowest value, 3.5, at the 35th hour of fermentation. Antioxidant activity of A. formosanus was found to be 61–78%. Lactobacillus longum-led fermentation exhibited the greatest reducing power with an average of 0.3. The products of fermentations utilizing the three plant parts as substrates exhibited a similar scavenging activity (27–30%) on free radicals. This study may suggest a novel use of lactic-fermenting A. formosanus in the production of functional food.

Keywords
Antioxidant; Fermentation; Free radicals; Herb; Lactobacillus
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Publisher
Database: Elsevier - ScienceDirect
Journal: Journal of Bioscience and Bioengineering - Volume 111, Issue 3, March 2011, Pages 289–293
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us