Antioxidative Activity of Smilax china L. Leaf Teas Fermented by Different Strains

Abstract

To evaluate the functional characteristic and availability for drinking of the fermented Smilax china leaf tea by using different microbial species, various fermented leaf tea was prepared by non-fermentation (C), or the fermentation of Saccharomyces cerevisiae (S), Bacillus sp. (B), Bifidobacterium bifidus (L), Monascus pilosus (M) and Aspergilus oryzae (A), and sensory and antioxidant parameter of each brewed tea was observed. The color of the A tea was red, but the other teas were yellow in color. Furthermore, the aesthetic quality of the A and M tea was 3.95 and 3.30 point, respectively, and other teas (2.55～ 2.28) were similar to that of the C tea. TP of fermented tea water extract was lower than that of the C, although TF was not significantly different between the fermented and non-fermented tea. Especially, TF of the A tea was significantly lower than those of the other teas. The range of EDA (1 ㎎/㎖) of water and ethanol extracts of tea C and the fermented teas was 19.25～22.48%; however, tea A was only 8.04～12.49%. In addition, FRAP, FICA and LPOIA of teas were not significantly different between the fermented and non-fermented teas. On the other hand, XOIA and AOIA of tea ethanol extracts were slightly higher than those of water extracts. XOIA of water extract derived from the teas was 4.83～9.20%, while ethanol extract of these was 9.00～19.00%. However, XOIA of B and L teas water extract was not detected. Furthermore, AOIA of fermented tea water extract (30.17～48.52%) were lower than those of ethanol extract (44.09～66.93%). In this study, interestingly, antioxidant parameters, such as FRAP, FICA, LPOIA and AOIA, of the A tea water extract (0.1%) was higher than that of the other tea in spite of high decreasing rate in the contents of TP and TF. Therefore, above results imply the possibility of fermented Smilax china leaf tea as a functional food.

Microbial bioconversion and processing methods enhance the phenolic acid and flavonoids and the radical scavenging capacity of Smilax china L. leaf

“…The highest amount of total content of identified phenolic acid and flavonoids was found in SCL processed by steaming. Similar to our finding, the highest amount of total polyphenols was found in steamed SCL, while the lowest was detected in that fermented by Aspergillus oryzae . It was reported that Aspergillus oryzae oxidized polyphenols in SCL, then formed a reddish color of polyphenol oxide, relating to the reddish phenomenon .…”

“…Similar to our finding, the highest amount of total polyphenols was found in steamed SCL, while the lowest was detected in that fermented by Aspergillus oryzae. 28 It was reported that Aspergillus oryzae oxidized polyphenols in SCL, then formed a reddish color of polyphenol oxide, relating to the reddish phenomenon. 28 It was assumed that ethanol-soluble polyphenols produce color components owing to fermentation by Aspergillus oryzae.…”

Supplementation of standardized extract from fermentedSmilax chinaL. leaf containing secondary metabolites moderated diet-induced obesity by modulating the activity antioxidant enzymes and hepatic lipogenesis

“…Furthermore, antioxidant capacity was shown to be the greatest in SC leaf fermented by Aspergillus oryzae among microbial fermentation strains (Kim et al, ). Lee et al () also showed that overall sensory acceptance in SC fermented by Aspergillus oryzae was higher than any other microbial strains. When it comes to enhancing antioxidant capacity in SC by fermentation, hepatic lipogenesis affected by diverse antioxidant enzymes could be altered.…”

“…Owing to its antioxidant and antimicrobial capacities, SC has been also used for food packaging for rice cakes to supply good flavor as well as inhibit microbial growth (Shim, ). SC has drawn an attention for providing bioactive components which are responsible for protecting against age‐related diseases induced by a generation of reactive oxygen species (ROS) (Lee, Lee, Kim, Kang, & Suh, ; Shim, ). For instance, Shim () identified volatile components including 3‐hydroxy benzoic acids and 1,2‐benzenediol in SC extract, suggesting that it can be substituted with synthetic antioxidants in the food system.…”

“…For instance, Shim () identified volatile components including 3‐hydroxy benzoic acids and 1,2‐benzenediol in SC extract, suggesting that it can be substituted with synthetic antioxidants in the food system. Several studies revealed that SC extract reduces lipid accumulation in cell based studies by scavenging free radicals, and that SC could provide inhibitory effects on obesity or related diseases (Lee et al, ; Shim, ). It has been suggested that long‐term intake of drinking tea helps maintaining a lean body without the side effects from weight loss.…”