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Changes in Cordycepin and Liquiritigenin Content and Inhibitory Effect on NO Production in Fermented Licorice and Dongchunghacho
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동충하초균주로 발효한 감초의 주요성분 함량 변화 및 NO 생성 억제 효과

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Type
Academic journal
Author
Ziyu Wang (부산대학교) Mei Li (부산대학교) Ke Li (부산대학교) Beung Gu Son (부산대학교) Jum Soon Kang (부산대학교) Yong Jae Lee (부산대학교) Young Hoon Park (부산대학교) Sun Tae Kim (부산대학교) Jae-Chul Jung (노바렉스) Young Guen Lee (부산대학교) Young Whan Choi (부산대학교)
Journal
Korean Society Of Life Science Journal of Life Science Vol.27 No.1 KCI Accredited Journals
Published
2017.1
Pages
57 - 66 (10page)

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Changes in Cordycepin and Liquiritigenin Content and Inhibitory Effect on NO Production in Fermented Licorice and Dongchunghacho
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Traditional Korean fermented herbal plants are potential sources of new food that promote health, but they are still produced by yeast, fungi or bacteria fermentation. In the present work, mushroom (Paecilomyces tenuipes and Cordyceps militaris) fungal dongchunghacho were used to fermented Glycyrrhiza uralensis Fischer (licorice) or mixed with pupa. The pupa were tested as solid substrates for the production of corcycepin, liquiritin, and liquiritigenin. The fermented substrates were analyzed the content of cordycepin, liquiritin, liquiritigenin, and glycirrhizin productivity and inhibitory activity of NO. The cordycepin content of 70% EtOH extract from the fermented mixture of licorice and 50% pupa with C. militaris increased maximum at 33 times. Pupa was very excellent for the production of cordycepin. The liquiritin content was decreased in all the assays inoculated with P. tenuipes and C. militaris dongchunghachos. The liquiritigenin content was higher when fermented with P. tenuipes than C. militaris. The addition of pupa significantly reduced the liquiritin content and glycyrrhizin production. As a result, the liquiritigenin content increased in fermented P. tenuipes and C. militaris, and liquiritin and glycyrrhizin decreased. The inhibition of NO production in the different ethanolic extracts fermented with licorice and pupa was also significantly increased and higher than that of a nonfermented extract in higher polar solvent extracts. The contents of cordycepin and biological active compounds were altered in accordance with the concentration of pupa and fungi. This study provides basic data for use in developing dongchunghacho fungi as a functional food resource.
#Cordycepin #Cordyceps militaris #NO production #pupa #solid-state fermentation

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References (34)

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Ahn, H. Y., Park, K. R., Yoon, K. H., Lee, J. Y. and Cho, Y. S. 2016. Biological activity and chemical characteristics of Cordyceps militaris powder fermented by several microscopic organisms. J. Life Sci. 25, 197-205. Alessandra, M., Antonella, D. L., Isabella, D. L., Cesare, P. and Mario, D. R. 2002. Enzymatic production of 18-β-glycyrrhetinic acid from Glycyrrhiza glabra L. Biotech. Let. 24, 1907- 1911. Asl, M. N. and Hosseinzadeh, H. 2008. Review of pharmacological effects of Glycyrrhiza sp, and its bioactive compounds. Phytother. Res. 22, 709-724. Chang, S. T., Chen, P. F. and Chang, S. C. 2001. Antibacterial activity of leaf essential oils and their constituents from Cinnamomum osmophloeum. J. Ethnopharmacol. 77, 123-127. Cho, H. J., Cho, J. Y., Rhee, M. H., Kim, H. S., Lee, H. S. and Park, H. J. 2007. Inhibitory effects of cordycepin (3'-deoxyadenosine), a component of Cordyceps militaris, on human platelet aggregation induced by thapsigargin. J. Microbiol. Biotechnol. 17, 1134-1138.

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