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

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• 作者：Eun-Hye Park ; Won-Young Bae ; Su-Jin Eom…
• 关键词：Key wordsChamomile ; Flavonoid ; Lactobacillus plantarum ; Matricaria chamomilla ; Antioxidant ; Cytotoxicity
• 刊名：Journal of Zhejiang University-SCIENCE B
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：18
• 期：2
• 页码：152-160
• 全文大小：
• 刊物主题：Biomedicine, general;
• 出版者：Zhejiang University Press
• ISSN：1862-1783
• 卷排序：18

文摘

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.