Fermentation enhances the in vitro antioxidative effect of onion (Allium cepa) via an increase in quercetin content

详细信息	查看全文 | 推荐本文 |

• 作者：Eun-Ju Yang^a ; ¹ ; Sang-In Kim^b ; ^c ; ¹ ; Sang-Yun Park^b ; ^c ; Han-Yeol Bang^c ; Ji Hye Jeong^c ; Jai-Hyun So^b ; In-Koo Rhee^c ; Kyung-Sik Song^d ; ^{kssong@knu.ac.kr}
• 关键词：Onion ; Fermentation ; Aspergillus kawachii ; Antioxidative effect ; Quercetin
• 刊名：Food and Chemical Toxicology
• 出版年：2012
• 期刊代码：20_02786915
• 类别：pha
• 出版时间：June, 2012
• 卷：50
• 期：6
• 页码：2042-2048
• 文件大小：693 K

摘要

Yellow onion (Allium cepa) extract showed enhanced antioxidative effects in 2,2-diphenyl-1-picrylhydrazyl (DPPH), Trolox equivalent antioxidant capacity (TEAC) and 5-(and-6)-chloromethyl-2鈥?7鈥?dichlorodihydrofluorescein diacetate and acetyl ester (CM-H₂DCFDA) assay after being treated with a crude enzyme extract from soybean paste fungi, Aspergillus kawachii. HPLC analysis showed two increased and two decreased peaks after enzyme treatment. The decreased peaks were identified as quercetin-3,4鈥?di-O-尾-d-glucoside (1) and quercetin-4鈥?O-尾-d-glucoside (2), and peaks that increased were quercetin-3-O-尾-d-glucoside (3) and quercetin (4), respectively. It was expected that 3 and 4 were originated from the glucosidic cleavage of their glucosides, 1 and 2. Among the increased compounds, only quercetin (4) showed strong antioxidative activity in the DPPH assay. In addition, the protective effect against glutamate-induced neurotoxicity in HT22 cells was increased when treated with 25 渭g/ml of fermented onion. The enhanced neuroprotective effect was also originated from the increased quercetin content. As a consequence, fermentation raised the quercetin content in onion, and subsequently increased the antioxidative and neuroprotective activities.