2013 ; 23(10):
|Author||Chen Xu, Geun-Eog Ji|
|Affiliation||Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University, Seoul 151-742, Republic of Korea|
|Title||Bioconversion of Flavones During Fermentation in Milk Containing Scutellaria baicalensis Extract by Lactobacillus brevis|
J. Microbiol. Biotechnol.2013 ; 23(10):
|Abstract||Scutellaria baicalensis (SB), a traditional herb with high pharmacological value, contains more
than 10% flavone by weight. To improve the biological activity of flavones in SB, we aimed to
enhance the bioconversion of baicalin (BG) to baicalein (B) and wogonoside (WG) to wogonin
(W) in SB during fermentation using beta-glucuronidase produced from Lactobacillus brevis
RO1. After activation, L. brevis RO1 was cultured in milk containing SB root extract with
various carbon or nitrogen sources at 37oC for 72 h. During fermentation, the growth patterns
of L. brevis RO1 and changes in the flavone content were assessed using thin-layer
chromatography and high-performance liquid chromatography. After 72 h of fermentation,
the concentrations of B and W in the control group increased by only 0.15 and 0.12 mM,
respectively, whereas they increased by 0.57 and 0.24 mM in the fish peptone group. The
production of B and W was enhanced by the addition of 0.4% fish peptone, which not only
improved the growth of L. brevis RO1 (p < 0.001) but also enhanced the bioconversion of
flavones. In conclusion, the bioconversion of flavones in SB may provide a potential
application for the enhancement of the functional components in SB.|
|Keywords||beta-glucuronidase, fish peptone, flavone, Lactobacillus brevis, scutellaria baicalensis|
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