1. Antioxidant and hypoglycemic effects of Diospyros lotus fruit fermented with Microbacterium flavum and Lactobacillus plantarum.
- Author
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Zhang, Zhi-Peng, Ma, Jun, He, Yuan-Yuan, Lu, Jun, and Ren, Di-Feng
- Subjects
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LOTUS (Genus) , *MICROBACTERIUM flavum , *LACTOBACILLUS plantarum , *FERMENTATION , *ANTIOXIDANTS , *VITAMIN C - Abstract
Diospyros lotus , a member of the Ebenaceae family, has long been used as a traditional sedative in China. In this study, the antioxidant and hypoglycemic effects of non-fermented and microorganism-fermented D . lotus were explored. The total phenolic and vitamin C contents of microorganism-fermented D . lotus for 24–72 h were less than those of non-fermented. High-performance liquid chromatography showed that the tannic, catechinic, and ellagic acid contents increased significantly upon fermentation for 24 h. D . lotus fermented with Microbacterium flavum for 24 h exhibited the highest DPPH radical scavenging activity (IC 50 = 4.18 μg mL −1 ), and the highest ABTS radical scavenging activity was exhibited at 72 h of fermentation (IC 50 = 29.18 μg mL −1 ). The anti-α-glucosidase activity of fermented D . lotus was higher (2.06–4.73-fold) than that of non-fermented one. Thus, fermented D . lotus is a useful source of natural antioxidants, and a valuable food, exhibiting antioxidant and hypoglycemic properties. [ABSTRACT FROM AUTHOR]
- Published
- 2018
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