Antioxidative and Anticanceric Activities of Magnolia (Magnolia denudata) Flower Petal Extract Fermented by Pediococcus acidilactici KCCM 11614
Abstract
:1. Introduction
2. Results and Discussion
2.1. Determination of the Total Polyphenol Content during Fermentation
Fermentation Time (h) | Solid Contents (mg/mL) | Total Phenolic Contents (mg GAE 1/g of Solid) | Total Flavonoids (mg Quercetin/mL) |
---|---|---|---|
0 | 29.2 ± 0.4 2 | 38.1 ± 0.4 | 27.9 ± 0.1 |
12 | 26.5 ± 0.2 | 42.3 ± 0.8 | 31.3 ± 0.1 |
24 | 26.0 ± 0.1 | 42.4 ± 0.9 | 33.8 ± 0.2 |
48 | 24.5 ± 0.1 | 48.1 ± 0.5 | 38.1 ± 0.1 |
72 | 23.4 ±0.2 | 47.0 ± 0.1 | 39.6 ± 0.2 |
2.2. Antioxidative Activity of Fermented Magnolia Extract
Fermentation Time (h) | DPPH Method (%) | β-Carotene Method (%) | FRAP Assay 1 | |||
---|---|---|---|---|---|---|
NFM 2 | FMPA 3 | NFM | FMPA | NFM | FMPA | |
0 | 80.7 ± 3.1 4,d | 85.1 ± 0.3 b,c | 84.5 ± 2.4 a | 80.7 ± 3.1 b | 1.3 ± 0.1 a | 1.3 ± 0.1 a |
24 | 82.3 ± 1.4 d | 91.5 ± 0.4 a | 84.0 ± 1.1 a,b | 68.7 ± 1.3 c | 1.3 ± 0.1 b | 1.2 ± 0.1 b |
48 | 86.0 ± 0.8 b | 91.1 ± 1.0 a | 84.2 ± 0.5 a | 60.4 ± 7.1 d | 1.3 ± 0.1 a | 1.2 ± 0.1 b |
72 | 83.0 ± 0.8 c,d | 91.4 ± 0.3 a | 82.6 ± 1.1 a,b | 52.5 ± 3.2 e | 1.2 ± 0.2 b | 1.3 ± 0.2 a |
Conc. (mg/mL) | FRAP Assay 1 | |
---|---|---|
NFM 2 | FMPA 3 | |
0.125 | - | 20.4 ± 9.4 4,h |
0.25 | - | 118.9 ± 3.0 f |
0.5 | 83.2 ± 1.8 g | 226.2 ± 5.7 e |
1.0 | 294.1 ± 1.6 d | 537.7 ± 4.1 c |
2.0 | 641.5 ± 6.5 b | 974.8 ± 7.5 a |
2.3. In Vitro Determination of Anticanceric Activity
Time 1 (h) | Anticancer Activity (%) | |||||||||
---|---|---|---|---|---|---|---|---|---|---|
AGS | HeLa | LoVo | MCF-7 | MRC-5 2 | ||||||
NFM 3 | MFPA 4 | NFM | MFPA | NFM | MFPA | NFM | MFPA | NFM | MFPA | |
0 | 61.3 ± 9.9 5,c | 76.1 ± 3.2 b | 62.4 ± 8.4 b | 78.1 ± 3.2 a | 72.8 ± 4.1 b,c | 73.0 ± 2.7 b,c | 64.4 ± 0.9 b,c,d | 72.8 ± 1.3 d | 82.1 ± 5.1 a,b | 83.7 ± 2.1 a |
12 | 59.0 ± 6.3 d | 80.8 ± 2.7 a,b | 71.9 ± 7.4 a,b | 82.6 ± 7.1 a | 73.9 ± 5.1 b,c | 76.2 ± 9.3 b | 66.4 ± 7.1 b,c,d | 90.6 ± 2.0 b | 81.6 ± 1.1 a,b | 82.6 ± 1.1 a,b |
24 | 60.9 ± 4.9 d | 82.0 ± 2.9 a,b | 76.3 ± 3.9 a | 74.7 ± 7.4 a | 78.8 ± 5.4 b | 88.7 ± 2.1 a | 68.7 ± 2.8 b,c | 90.7 ± 1.0 a | 83.3 ± 2.7 a | 84.6 ± 3.0 a |
48 | 57.7 ± 3.5 c,d | 83.7 ± 0.3 a,b | 70.9 ± 5.8 a,b | 75.2 ± 6.2 a | 63.8 ± 1.8 d | 87.1 ± 0.3 a | 62.5 ± 2.6 c,d | 91.9 ± 0.2 a | 82.4 ± 5.0 a,b | 83.6 ± 2.0 a |
72 | 66.0 ± 4.1 c,d | 85.0 ± 2.8 a | 71.2 ± 3.2 a,b | 73.6 ± 6.3 a | 66.1 ± 4.0 c,d | 88.4 ± 1.3 a | 67.5 ± 8.5 b,c,d | 92.0 ± 0.6 a | 80.4 ± 0.4 a,b | 78.0 ± 6.2 a,b |
3. Experimental Section
3.1. Strains and Chemicals
3.2. Cell lines and Culture Conditions
3.3. Fermentation of Magnolia
3.4. Determination of the Total Polyphenol and Flavonoid Content
3.5. Measurement of the Antioxidative Activity Using the DPPH Method
3.6. Measurement of the Antioxidative Activity Using the β-Carotene Bleaching Activity Assay
3.7. Determination of Antioxidative Activity Using the Ferric Reducing Ability of Plasma Assay
3.8. In Vitro Determination of Anticanceric Activity
3.9. Statistical Analysis
Acknowledgments
Author Contributions
Conflicts of Interest
References
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Park, H.; Kim, H.-S.; Eom, S.J.; Kim, K.-T.; Paik, H.-D. Antioxidative and Anticanceric Activities of Magnolia (Magnolia denudata) Flower Petal Extract Fermented by Pediococcus acidilactici KCCM 11614. Molecules 2015, 20, 12154-12165. https://doi.org/10.3390/molecules200712154
Park H, Kim H-S, Eom SJ, Kim K-T, Paik H-D. Antioxidative and Anticanceric Activities of Magnolia (Magnolia denudata) Flower Petal Extract Fermented by Pediococcus acidilactici KCCM 11614. Molecules. 2015; 20(7):12154-12165. https://doi.org/10.3390/molecules200712154
Chicago/Turabian StylePark, Hye, Hyun-Suk Kim, Su Jin Eom, Kee-Tae Kim, and Hyun-Dong Paik. 2015. "Antioxidative and Anticanceric Activities of Magnolia (Magnolia denudata) Flower Petal Extract Fermented by Pediococcus acidilactici KCCM 11614" Molecules 20, no. 7: 12154-12165. https://doi.org/10.3390/molecules200712154