Effects of Fermentation on the Metabolic Activities of Pine Needle Juice
2013
Kim, S.Y., Kyungnam University, Gyeongnam, Republic of Korea | Lee, H.J., Kyungnam University, Gyeongnam, Republic of Korea | Park, J.H., Kyungnam University, Gyeongnam, Republic of Korea | Kim, R.Y., Chang-Shin College, Gyeongnam, Republic of Korea | Cheong, H.S., Chosun University, Gwangju, Republic of Korea | Park, E.J., Kyungnam University, Gyeongnam, Republic of Korea
The objective of this study was to compare the content and metabolic activities between fresh pine needle juice (PNJ) and fermented pine needle juice (FPNJ). A variety of factors were measured, including total phenolic content (TPC), antioxidant activity [DPPH radical scavenging activity (RSA), total radical-trapping antioxidant potential (TRAP), oxygen radical absorbance capacity (ORAC), cellular antioxidant capacity (CAC)], anti-genotoxic activity, α-glucosidase inhibitory activity, and angiotensin converting enzyme (ACE) inhibitory activity. The TPC was 17.3±0.2 and 4.6±0.0 mg GAE/g in PNJ and FPNJ, respectively. The DPPH RSA, TRAP, and ORAC values increased in a dose-dependent manner for both PNJ and FPNJ, with significantly higher activities in PNJ than FPNJ. The CAC against AAPH-induced oxidative stress in HepG2 cells was protected by both PNJ and FPNJ. Pretreatment with PNJ and FPNJ in human leukocytes produced significant reductions in H2O2-induced DNA damage at a concentration of 50 μg/mL. α-Glucosidase inhibitory activity was significantly higher in FPNJ than PNJ. The ACE inhibitory activity was about 87.1% and 60.0% in 1:1 diluted PNJ and FPNJ, respectively. This study suggests that the fermentation of PNJ could enhance the regulation of blood glucose metabolism and both PNJ and FPNJ might be a new potential source of natural antioxidant, anti-diabetic, and anti-hypertensive agents applicable to food.
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