Change of Total Polyphenol Content of Fermented Gastrodia elata Blume and Radical Scavenging

Abstract

-This study was conducted to compare and analyze change of content of polyphenol and p-hydroxybenzyl alcohol (HBA), which is an index-component, and antioxidant activity between fermented Gastrodia elata Blume and non-fermented G. elata Blume. The polyphenol contents before and after the fermentation were 108.65 and 389.99 mg/mL respectively, and the content of index-component HBA increased from 2.46 mg/g before fermentation to 7.94 mg/g after fermentation. In comparison between the non-fermented G. elata Blume extract (NFGE) and fermented G. elata Blume extract (FGE) in DPPH, ABTS, and superoxide radical scavenging assay, we found that FGE showed more activity than NFGE as the extract was more concentrated. Especially, the superoxide radical scavenging activity was increased more than twenty times in FGE. In conclusion, we confirmed increase in the electron donating ability and radical scavenging when the dried G. elata Blume is fermented, and its further feasibility as an antioxidant.

Protective effects of Gastrodia elata extract by steaming time on acute gastritis

“…천마의 gastrodin, gastrodigenin의 함량을 분석한 결과, 면적비를 이용한 검량선은 gastrodin, gastrodigenin 모두 R Total phenol 및 total flavonoid 함량 측정 결과 증숙 횟수를 달리한 천마의 total phenol 함량을 측정 한 결과, GE1은 9.07±0.51 mg/g, GE6는 13.24±0.39 mg/g, GE9는 15.30± 0.12 mg/g로 나타났다( Table 3). 천마의 페놀성 물질은 p-hydroxybenzyl alcohol, p-hydroxybenzaldehyde, vanillyl alcohol, vanillin 등이 있으며 이러한 성분들의 증가로 증숙 횟수에 비례하게 total phenol함량이 증가하는 것으로 유추할 수 있다 (29). 증숙 천마의 total flavonoid 함량은 각각 0.59±0.09, 3.14±0.13, 3.34±0.19 mg/g 으로 나타나 total phenol 함량에 비하여 적은 수치였지만 이 또 한 증숙 과정 중 증가하는 것을 확인할 수 있었다( GE1-GE9: Gastrodia elata by steaming-drying 1-9 times.…”

Gastrodia elata Blume and Zanthoxylum schinifolium Siebold & Zucc Mixed Extract Suppress Platelet Aggregation and Thrombosis

“…These are mainly grown in Korea, Japan, and China. GE contains bioactive compounds, such as 4-hydroxybenzyl alcohol, p-hydroxybenzaldehyde (HBAD), vanillyl alcohol, phydroxybenzyl alcohol (HBA), gastrodine, p-dihydroxybenzyl sulfoxide, and vanillin [7,8]. To date, GE has been reported to have antidepressant [9], anti-inflammatory [10], anticonvulsant [11], antioxidant [12], neuroprotective [13], and anti-platelet effects [14].…”

Anti-inflammatory effect potentials of ethanol extracts from fermentatedCaryopteris incanabyLactobacillus plantarumon induced to LPS with Raw 264.7 cell

“…한편, 유산균, 효모 등의 미생물은 외부로부터 영양성분을 세 포 내로 섭취하면, 영양성분들은 미생물 내의 효소에 의해 분 해되는 대사(metabolism)과정을 거치면서 발효대사산물로 전환 된다 [14]. 이러한 미생물을 이용하여 천연물을 발효할 경우 total polyphenol 및 flavonoid 함량 증가, 항산화 효과 증가, 세포 독 성 감소 등의 다양한 이점이 나타나며, 특히 천연물 중 하나인 한약재를 발효할 경우 약효 성분의 체내 흡수율이 증가되는 것 으로 보고되고 있다 [15,16]. 최근 fermented C. incana 110.00±5.65…”