Document Detail

Lactic acid bacterial fermentation on the production of functional antioxidant herbal Anoectochilus formosanus Hayata.
MedLine Citation:
PMID:  21172740     Owner:  NLM     Status:  Publisher    
This study evaluated a novel use of the traditional Asian herb Anoectochilus formosanus. This plant is a traditional food item, generally used for the treatment of liver disorder, hepatitis, hypertension, diabetes, cardiovascular disorder, etc. In this study, the root, stem, and leaf of A. formosanus were used as substrates for lactic fermentation. The fermentation products were analyzed for their total antioxidant activity, reducing power, and scavenging effect on superoxide anion radicals and hydrogen peroxide. The pH of the fermentation medium reached its lowest value, 3.5, at the 35th hour of fermentation. Antioxidant activity of A. formosanus was found to be 61-78%. Lactobacillus longum-led fermentation exhibited the greatest reducing power with an average of 0.3. The products of fermentations utilizing the three plant parts as substrates exhibited a similar scavenging activity (27-30%) on free radicals. This study may suggest a novel use of lactic-fermenting A. formosanus in the production of functional food.
Chang-Chai Ng; Chung-Yi Wang; Ya-Ping Wang; Wen-Sheng Tzeng; Yuan-Tay Shyu
Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2010-12-18
Journal Detail:
Title:  Journal of bioscience and bioengineering     Volume:  -     ISSN:  1347-4421     ISO Abbreviation:  -     Publication Date:  2010 Dec 
Date Detail:
Created Date:  2010-12-21     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  100888800     Medline TA:  J Biosci Bioeng     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Copyright Information:
Copyright © 2010. Published by Elsevier B.V.
Department of Horticulture, National Taiwan University, 140, Keelung Road Section 4, Taipei 10600, Taiwan; Chen Yung Memorial Foundation, Taipei, Taiwan.
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