Antioxidative and Anticanceric Activities of Magnolia (Magnolia denudata) Flower Petal Extract Fermented by Pediococcus acidilactici KCCM 11614

Molecules

Eun-Hye Park²  Hyun-Suk Kim²  Su Jin Eom²  Kee-Tae Kim¹  Hyun-Dong Paik² 

[1] Bio/Molecular Informatics Center, Konkuk University, Seoul 143-701, Korea; E-Mail:;Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea; E-Mails:

关键词: flavonoid;    Pediococcus acidilactici;    Magnolia denudate;    antioxidative effect;    anticanceric activity;   

DOI  :  10.3390/molecules200712154

来源: mdpi

【 摘 要 】

In this study, the effects of magnolia (Magnolia (M.) denudata) extract fermentation in increasing the extract’s antioxidative and anticancer activities were investigated. Magnolia was fermented by Pediococcus acidilactici KCCM 11614. The total phenolic content was determined by the Folin-Ciocalteu’s method and the antioxidative effects by 1,1-diphenyl-2-picrylhydrazy (DPPH) and ferric reducing ability of plasma (FRAP) assay. Anticancer activity against cancer and normal cells was determined using 3-[4,5-dimethylthiazol-2-yl]-2,5-diphenyltetrazolium bromide (MTT). Total phenolic content during fermentation increased from 38.1 to 47.0 mg gallic acid equivalent (GAE)/g of solid matter. The radical scavenging activity was 91.4% after 72 h fermentation. Fermented magnolia’s antioxidative effect was threefold higher than that of the (non-fermented) control. Fermentation (48 h) increased anticanceric activity against AGS, LoVo, and MCF-7 cancer cells 1.29- to 1.36-fold compared with that of the control, but did not affect MRC-5 (normal) cells, suggesting that fermented magnolia could be used as a natural antioxidative and anticancer agent.

【 授权许可】

CC BY   
© 2015 by the authors; licensee MDPI, Basel, Switzerland.