Improved antioxidative and cytotoxic activities of chamomile (Matricaria chamomilla) florets fermented by Lactobacillus plantarum KCCM 11613P

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.

摘要

目的

研究洋甘菊(Matricaria chamomilla) 经 Lactobacillus plantarum 乳杆菌发酵,可以改善其抗氧化和细胞 毒性。

方法

通过Folin-Denis 方法测量酚类物质的总含量 (TP);通过二苯代苦味酰肼(DPPH)法和β- 胡萝卜素漂白法评价抗氧化活性;通过MTT 法 测定AGS、HeLa、LoVo、MCF-7 和MRC-5(正 常)细胞的细胞毒性作用。

结论

发酵后洋甘菊的TP 含量从21.75 mg GAE/g 降至 18.76 mg GAE/g(GAE:子酸当量),但是DPPH 自由基清除率在发酵72 h 后比未发酵的高 11.1%。由于发酵期间pH 的降低,在β-胡萝卜素 漂白之后,其抗氧化效果降低。此外,发酵72 h 后的洋甘菊对癌细胞有约95%的细胞毒性作用, 但是MRC-5 细胞的作用不敏感。这些结果表明, 洋甘菊的发酵可用于开发天然抗氧化和抗癌产 品。