Quality characteristics of fermented vinegar containing different
                        concentration of an ethanol extract from ‘Seomaeyaksuk’
                        (Artemisia argyi H.)

Shin, Jae-Ki; Kang, Min Jung; Kang, Jae Ran; Choi, Jin Sang; Seo, Weon Teak; Shin, Jung Hye

doi:10.11002/kjfp.2020.27.2.212

Cited by 2 publications

(1 citation statement)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Another study indicated a decrease in DPPH and ABTS + radical scavenging activities during the fermentation of A. argyi H. with Acetobacter pasteurianus A8. [34]. Therefore, it suggests that the fermentation time in the production of fermented A. argyi H. ethanol extract may be related to lower DPPH and ABTS + radical scavenging activities.…”

Section: Discussionmentioning

confidence: 98%

Anti-oxidant and immune enhancement effects of Artemisia argyi H. fermented with lactic acid bacteria

Lee,

Kim,

Choi

et al. 2023

JABC

View full text Add to dashboard Cite

This study investigated the antioxidant and immune enhancement activities of Artemisia argyi H. fermented by Lactobacillus plantarum. The fermented A. argyi H. ethanol extract increased scavenging activities of 1,1-diphenyl-2picrylhydrazyl (DPPH), 2,2'-azinobis-(3-ethylbenzothiazoline-6sulfonic acid) (ABTS + ), hydroxyl (•OH), and superoxide (O 2 -) radicals. Particularly, the ethanol extract of fermented A. argyi H. exhibited higher •OH and O 2 radical scavenging activities, compared with DPPH and ABTS + radical scavenging activities. To evaluate the immune enhancement effects of the fermented A. argyi H., mice were fed a normal diet supplemented the fermented A. argyi H. at concentrations of 1%, 2%, and 5%, respectively. The supplementation of fermented A. argyi H. dose-dependently increased splenocyte proliferation. In addition, mice fed with 5% fermented A. argyi H. showed enhanced proliferation of T-cells and B-cells, along with increased levels of interferon-γ, interleukin-10, and tumor necrosis factor-α, compared to the normal group. Furthermore, mice fed with fermented A. argyi H. exhibited an increase in prominent probiotics such as Akkermansia muciniphila and Lactobacillus in gut microbiota, compared to the normal group. This study suggests that fermented A. argyi H. with Lactobacillus plantarum could be used as a dietary antioxidant and immune enhancement agent.

show abstract

Section: Discussionmentioning

confidence: 98%