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

Se-Yong Kim; Eun-Ju Yang; Youn Kyoung Son; Joo-Hong Yeo; Kyung-Sik Song

doi:10.1039/C6FO00138F

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

Se-Yong Kim,†^a Eun-Ju Yang,†^a Youn Kyoung Son,^b Joo-Hong Yeo^b and Kyung-Sik Song*^a

* Corresponding authors

^a Research Institute of Pharmaceutical Sciences, College of Pharmacy, Kyungpook National University, 80 Daehak-ro, Daegu 41566, Republic of Korea
E-mail: jim2946@naver.com, upgradequeen@hanmail.net, kssong@knu.ac.kr
Fax: +82 53 950 8557
Tel: +82 53 950 8565

^b Biological and Genetic Resources Assessment Division, National Institute of Biological Resources, Incheon 22689, Republic of Korea
E-mail: sophy004@korea.kr, y1208@korea.kr
Fax: +82-32-590-7472
Tel: +82 32 590 7062

Abstract

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.

Article information

https://doi.org/10.1039/C6FO00138F

Article type

Paper

Submitted

02 Feb 2016

Accepted

29 Mar 2016

First published

31 Mar 2016

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Food Funct., 2016,7, 2270-2277

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

S. Kim, E. Yang, Y. K. Son, J. Yeo and K. Song, Food Funct., 2016, 7, 2270 DOI: 10.1039/C6FO00138F

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

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

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