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

页码：765 / 770

页数：6

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