Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6489773 | Journal of Bioscience and Bioengineering | 2018 | 6 Pages |
Abstract
Diospyros lotus, a member of the Ebenaceae family, has long been used as a traditional sedative in China. In this study, the antioxidant and hypoglycemic effects of non-fermented and microorganism-fermented D. lotus were explored. The total phenolic and vitamin C contents of microorganism-fermented D. lotus for 24-72 h were less than those of non-fermented. High-performance liquid chromatography showed that the tannic, catechinic, and ellagic acid contents increased significantly upon fermentation for 24 h. D. lotus fermented with Microbacterium flavum for 24 h exhibited the highest DPPH radical scavenging activity (IC50 = 4.18 μg mLâ1), and the highest ABTS radical scavenging activity was exhibited at 72 h of fermentation (IC50 = 29.18 μg mLâ1). The anti-α-glucosidase activity of fermented D. lotus was higher (2.06-4.73-fold) than that of non-fermented one. Thus, fermented D. lotus is a useful source of natural antioxidants, and a valuable food, exhibiting antioxidant and hypoglycemic properties.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
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Authors
Zhi-Peng Zhang, Jun Ma, Yuan-Yuan He, Jun Lu, Di-Feng Ren,