Enhancement of Antioxidant and Antibacterial Activities ofRoots Fermented with.
Foods. 2020 Jan 1 ;9(1). Epub 2020 Jan 1. PMID: 31906298
The roots ofare known to exhibit antioxidant and antibacterial activities. To improve the antioxidant and antibacterial activities ofroots, the roots were fermented withat 25°C for 3 weeks. The non-fermented (SME) and fermented (SMBE) roots ofwere extracted with 70% ethanol, respectively, and then fractionated with organic solvents. By fermentation, total phenolic and flavonoid contents, as well as antioxidant activity of SMBE, were increased by about 1.2 to 1.3 times compared with those of SME. The antibacterial activity of SMBE was also twice as high as that of SME. The antibacterial activity of SMBE againstwas lower in the-hexane and chloroform fractions, but higher in the ethyl acetate and-butanol fractions, compared with those of SME. These results indicate that the bioactive components ofroots exhibiting antibacterial activity were converted to more polar compounds by fermentation of. Gas chromatography and mass spectrometry (GC-MS) and LC-MS analyses of SME and SMBE demonstrate that these changes are due to the acylation of dihydrofuran-2()-one, dealkylation of 4-methylbenzene-1,2-diol and 4-ethylbenzene-1,2-diol, and esterification of hexadecanoic acid and (9Z, 12Z)-octadec-9,12-dienoic acid during fermentation.