Improved antioxidative and cytotoxic activities of chamomile (<Emphasis Type="Italic">Matricaria chamomilla</Emphasis>) florets fermented by <Emphasis Type="Italic">Lactobacillus plantarum</Emphasis> KCCM 11613P |
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| Authors: | Eun-Hye Park Won-Young Bae Su-Jin Eom Kee-Tae Kim Hyun-Dong Paik |
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| Institution: | 1.Department of Food Science and Biotechnology of Animal Resources,Konkuk University,Seoul,Korea;2.Bio/Molecular Informatics Center,Konkuk University,Seoul,Korea |
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| Abstract: | Antioxidative and cytotoxic effects of chamomile (Matricaria chamomilla) fermented by Lactobacillus plantarum were investigated to improve their biofunctional activities. Total polyphenol (TP) content was measured by the Folin-Denis method, and the antioxidant activities were assessed by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method and β-carotene bleaching method. AGS, HeLa, LoVo, MCF-7, and MRC-5 (normal) cells were used to examine the cytotoxic effects by 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium (MTT) assay. The TP content of fermented chamomile reduced from 21.75 to 18.76 mg gallic acid equivalent (mg GAE)/g, but the DPPH radical capturing activity of fermented chamomile was found to be 11.1% higher than that of nonfermented chamomile after 72 h of fermentation. Following the β-carotene bleaching, the antioxidative effect decreased because of a reduction in pH during fermentation. Additionally, chamomile fermented for 72 h showed a cytotoxic effect of about 95% against cancer cells at 12.7 mg solid/ml of broth, but MRC-5 cells were significantly less sensitive against fermented chamomile samples. These results suggest that the fermentation of chamomile could be applied to develop natural antioxidative and anticancer products. |
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