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

Abstract

BACKGROUND It has been reported that Smilax china L. leaf (SCL) provided various biological functions owing to polyphenols. The objective of the current study was to assess the enhancing effect of processing methods and microbial conversions on phenolic acid and flavonoid content and radical scavenging capacity of SCL for potential applications of diverse food products. RESULTS Targeted phenolic acid (chlorogenic acid) and flavonoids (piceid and quercetin) were identified in fresh SCL using liquid chromatography–mass spectrometry. The total amount of identified phenolic acid and flavonoids was highest in steamed SCL (12.70 ± 0.12 mg g−1 on a dry matter basis, dmb). A substantial amount of chlorogenic acid (5.81 ± 0.16 mg g−1 dmb), piceid (3.96 ± 0.04 mg g−1 dmb) and quercetin (6.06 ± 0.12 mg g−1 dmb) were quantified in SCL fermented by Bacillus species, roasted and steamed, respectively (P < 0.05). The oxygen radical absorbance capacity (ORAC) value was greater in microbial fermented SCL than in others, with the exception of Saccharomyces cerevisiae and Aspergillus oryzae. However, vitamin C equivalent antioxidant capacity (VCEAC) was highest in SCL fermented by Aspergillus oryzae. CONCLUSION Results from our study suggest that the microbial fermentation processing method could improve accessibility to extraction of phenolic acids and flavonoid content and radical scavenging capacity. © 2015 Society of Chemical Industry

Inhibitory effect of fermented Arctium lappa fruit extract on the IgE-mediated allergic response in RBL-2H3 cells

“…In addition, several fermented foods have also been used in traditional medicine. Currently, the application of the fermentation process using microorganisms, such as fungi, yeast and bacteria has been often used to improve the beneficial effects of medicinal herbs (9)(10)(11)(12). Fermentation is known for yielding metabolites, or converting glycosylated compounds to aglycones, one of the active forms.…”

“…Fermentation is known for yielding metabolites, or converting glycosylated compounds to aglycones, one of the active forms. The fermentation process is known to yield metabolites of microorganisms, or convert glycosides to aglycones (11,12,28). Nevertheless, the application of the fermentation process for the Arctium lappa fruit has been not reported to date, to the best of our knowledge.…”

“…The fermentation process for medicinal herbs has been frequently used for improving the biological effects of the extracts (9,10). Fermentation using microorganisms, such as yeast (11), fungi (12) and bacteria (9,10) is known to yield metabolites, or to convert glycosylated compounds into aglycones, one of the active forms.…”

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

“…In detail, the total amount of targeted bioactive components tends to be reduced during fermentation by microbial strains including Monascus pilosus, Saccharomyces cerevisiae, Bacillus species, Bifidobacterium bifidus , and Aspergillus oryzae compared to those in fresh leaf of SC. 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.…”

“…Regarding the SC tea, microbial fermentation techniques have been applied to improve its sensory qualities (Peng et al, ). Recently it was found that several processing methods for making SC tea altered targeted phenolic acids and flavonoids as well as radical scavenging capacities (Kim, Park, Yang, Suh, & Shim, ; Son & Shim, ). In detail, the total amount of targeted bioactive components tends to be reduced during fermentation by microbial strains including Monascus pilosus, Saccharomyces cerevisiae, Bacillus species, Bifidobacterium bifidus , and Aspergillus oryzae compared to those in fresh leaf of SC.…”