CONVERSION OF FLAVONOLS KAEMPFEROL AND QUERCETIN IN MULBERRY (MORUS ALBA L.) LEAF USING PLANT-FERMENTING LACTOBACILLUS PLANTARUM

被引：10
|
作者：
Lee, Nam Keun [1 ,2 ]
Jeong, Jong Hoon [1 ]
Oh, Jisun [1 ,2 ]
Kim, Younghoon [3 ]
Ha, Young Sik [4 ]
Jeong, Yong-Seob [1 ,2 ]
机构：
[1] Chonbuk Natl Univ, Inst Agr Sci & Technol, Dept Food Sci & Technol, Jeonju 561756, South Korea
[2] Chonbuk Natl Univ, Inst Agr Sci & Technol, Res Ctr Ind Dev Biofood Mat, Jeonju 561756, South Korea
[3] Chonbuk Natl Univ, Inst Agr Sci & Technol, Plus Grad Program BK21, Jeonju 561756, South Korea
[4] Seoul Dairy Cooperat, R&D Ctr, Ansan, South Korea
来源：
JOURNAL OF FOOD BIOCHEMISTRY | 2015年 / 39卷 / 06期
关键词：
ANTIOXIDANT CAPACITY; LEAVES; 1-DEOXYNOJIRIMYCIN; GLYCOSIDES; EXTRACT; BIOAVAILABILITY; QUANTIFICATION; ABSORPTION;
D O I：
10.1111/jfbc.12176
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
The aim of this study was to examine the levels of flavonols in mulberry leaf fermented by Lactobacillus plantarum isolated from a traditional Korean soybean-fermented food. Flavonol kaempferol and quercetin contents were markedly higher in fermentates of mulberry leave (FML) extracts than in unfermented mulberry leave (UFML) extracts (kaempferol and quercetin: 30.43 +/- 1.83 mg/100 g and 49.96 +/- 2.74 mg/100 g equivalent weight of dry in FML versus 0.54 +/- 0.11 mg/ 100 g and 0.58 +/- 0.15 mg/100 g equivalent weight of dry in UFML). In addition, total phenolic and flavonoid contents in FML extract were 1,183.28 +/- 2.99 mg/ 100 g equivalent weight of dry and 425.61 +/- 9.73 mg/100 g equivalent weight of dry, respectively, which were considerably higher than those of the control UFML extract.
引用
收藏
页码：765 / 770
页数：6
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