{"title":"乳酸菌发酵芥子提取物的理化性质及生理活性研究","authors":"Mi Hye Park, Bumsik Kim","doi":"10.1007/s10068-025-01941-9","DOIUrl":null,"url":null,"abstract":"<div><p>Arugula (<i>Eruca sativa</i>) cultivation is increasing in South Korea, but its low storage stability limits commercial viability. This study examined the physicochemical and biological properties of lactic acid bacteria (LAB)-fermented <i>E. sativa</i> extract to enhance functionality. Total polyphenol content increased after fermentation, with FEEE and FEWE showing the highest levels at 84.09 mg GAE/g and 90.18 mg GAE/g, respectively. HPLC analysis revealed elevated bioactive compounds, particularly rutin and quercetin. The 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity of FEWE reached 90.03% (1,000 μg/mL, <i>p</i> < 0.05). Fermentation enhanced antioxidant enzyme activities, with FEWE exhibiting the highest superoxide dismutase (SOD) activity (104.23 unit/mg protein). Additionally, FEEE at 500 μg/mL reduced nitric oxide (NO) production by 15.0% and suppressed IL-1β, IL-6, and TNF-α levels. These findings indicate that LAB fermentation enhances <i>E. sativa</i> extract’s bioactivity, supporting its application in functional foods.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 14","pages":"3351 - 3362"},"PeriodicalIF":3.1000,"publicationDate":"2025-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Physicochemical properties and physiological activities of Eruca sativa extract fermented by lactic acid bacteria\",\"authors\":\"Mi Hye Park, Bumsik Kim\",\"doi\":\"10.1007/s10068-025-01941-9\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Arugula (<i>Eruca sativa</i>) cultivation is increasing in South Korea, but its low storage stability limits commercial viability. This study examined the physicochemical and biological properties of lactic acid bacteria (LAB)-fermented <i>E. sativa</i> extract to enhance functionality. Total polyphenol content increased after fermentation, with FEEE and FEWE showing the highest levels at 84.09 mg GAE/g and 90.18 mg GAE/g, respectively. HPLC analysis revealed elevated bioactive compounds, particularly rutin and quercetin. The 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity of FEWE reached 90.03% (1,000 μg/mL, <i>p</i> < 0.05). Fermentation enhanced antioxidant enzyme activities, with FEWE exhibiting the highest superoxide dismutase (SOD) activity (104.23 unit/mg protein). Additionally, FEEE at 500 μg/mL reduced nitric oxide (NO) production by 15.0% and suppressed IL-1β, IL-6, and TNF-α levels. These findings indicate that LAB fermentation enhances <i>E. sativa</i> extract’s bioactivity, supporting its application in functional foods.</p></div>\",\"PeriodicalId\":566,\"journal\":{\"name\":\"Food Science and Biotechnology\",\"volume\":\"34 14\",\"pages\":\"3351 - 3362\"},\"PeriodicalIF\":3.1000,\"publicationDate\":\"2025-07-22\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Biotechnology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s10068-025-01941-9\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s10068-025-01941-9","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Physicochemical properties and physiological activities of Eruca sativa extract fermented by lactic acid bacteria
Arugula (Eruca sativa) cultivation is increasing in South Korea, but its low storage stability limits commercial viability. This study examined the physicochemical and biological properties of lactic acid bacteria (LAB)-fermented E. sativa extract to enhance functionality. Total polyphenol content increased after fermentation, with FEEE and FEWE showing the highest levels at 84.09 mg GAE/g and 90.18 mg GAE/g, respectively. HPLC analysis revealed elevated bioactive compounds, particularly rutin and quercetin. The 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity of FEWE reached 90.03% (1,000 μg/mL, p < 0.05). Fermentation enhanced antioxidant enzyme activities, with FEWE exhibiting the highest superoxide dismutase (SOD) activity (104.23 unit/mg protein). Additionally, FEEE at 500 μg/mL reduced nitric oxide (NO) production by 15.0% and suppressed IL-1β, IL-6, and TNF-α levels. These findings indicate that LAB fermentation enhances E. sativa extract’s bioactivity, supporting its application in functional foods.
期刊介绍：
The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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