Enhanced anti-oxidative effect of fermented Korean mistletoe is originated from an increase in the contents of caffeic acid and lyoniresinol

• Published in: Food & function 2016-05, Vol.7 (5), p.227-2277
• Main Authors: Kim, Se-Yong, Yang, Eun-Ju, Son, Youn Kyoung, Yeo, Joo-Hong, Song, Kyung-Sik
• Format: Article
• Language: English
• Subjects: Animals; Anisoles - chemistry; Anisoles - isolation & purification; Antioxidants - chemistry; Antioxidants - isolation & purification; Antioxidants - pharmacokinetics; Aspergillus - metabolism; Benzaldehydes - chemistry; Benzaldehydes - isolation & purification; Caffeic Acids - chemistry; Caffeic Acids - isolation & purification; Cell Line; Chromatography, High Pressure Liquid; Fermentation; Free Radical Scavengers - analysis; Glutamic Acid - metabolism; Herbal Medicine; Hesperidin - chemistry; Hesperidin - isolation & purification; Mice; Mistletoe - chemistry; Naphthalenes - chemistry; Naphthalenes - isolation & purification; Neuroprotective Agents; Plant Extracts - chemistry; Plant Extracts - pharmacology; Solvents
• ISSN: 2042-6496; 2042-650X
• DOI: 10.1039/c6fo00138f

Viscum album var. coloratum (Korean mistletoe; KM) is an herbal medicine that is used worldwide for the treatment of various immunological disorders and cancers. KM extract showed enhanced anti-oxidative effects in 2,2-diphenyl-1-picrylhydrazyl, Trolox equivalent antioxidant capacity, and 5-(and-6)-chloromethyl-2′,7′-dichlorodihydrofluorescein diacetate acetyl ester assays after being fermented with a crude enzyme extract from a soybean paste fungus, Aspergillus kawachii . High-performance liquid chromatography analysis showed four increased peaks in enzyme treated KM. The increased peaks were isolated and identified as caffeic acid ( 1 ), hesperetin ( 2 ), syringaldehyde ( 3 ), and lyoniresinol ( 4 ). Among the four compounds, only 1 and 4 showed strong anti-oxidative activity. Therefore, the fermentation increased the contents of 1 and 4 , which consequently increased the anti-oxidative activity of KM. The crude enzyme extract derived from Aspergillus kawachii increased the anti-oxidants, caffeic acid and lyoniresinol, in Korean mistletoe.