Enhancement of Bioactive Properties in Momordica charantia by Leuconostoc Fermentation
2023
Jiwoo Kim | Sungryul Yu | Yoonhwa Jeong | Misook Kim
Momordica charantia (MC: commonly known as bitter melon) was fermented with Leuconostoc mesenteroides MKJW, MKSR, and KCTC 3719 (LM), and Leuconosoc citreum KCTC 3526 (LC), and their anti-diabetic, anti-dementia, and antioxidant activities were evaluated. The fermentation was performed for 24 h at 30 °:C, and non-fermented MCs (CON1 and CON2) were included for comparison. All fermented MCs produced lactic acids, mannitol, dextran, and oligosaccharides. The highest amount of mannitol (34.76 mg/mL) and lactic acids (10.42 mg/mL) were produced in MKSR-MC, and the highest amount of dextran (22.37%) was produced in MKJW-MC. MKSR-MC showed complete &alpha:-glucosidase inhibition (99.91%), but it did not show a significant change in &alpha:-amylase inhibition (24.43%) compared to non-fermented MC (20.14%) (p >: 0.05). It was also high in acetylcholinesterase inhibition (55.24%) compared to other fermented MCs (31.21&ndash:44.46%). Fermentation increased butyrylcholinesterase inhibition, but no significant differences were observed among the groups. Therefore, our results indicated that MKSR-fermented MC might be used as a non-dairy probiotic plant extract to achieve multi-health functional activities such as anti-diabetic, anti-dementia, and antioxidant activities.
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