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Quality characteristics and biological activities of Rosa multiflora Thunberg fruit through lactic acid bacteria fermentation

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dc.contributor.authorYang, EunYoung-
dc.contributor.authorKim, MyungHyun-
dc.contributor.authorHan, YoungSil-
dc.date.accessioned2023-11-08T07:46:41Z-
dc.date.available2023-11-08T07:46:41Z-
dc.date.issued2022-12-
dc.identifier.issn1976-0442-
dc.identifier.issn2234-7941-
dc.identifier.urihttps://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/152252-
dc.description.abstractThe purpose of this study was to evaluate the quality characteristics and biological activities of Rosa multiflora Thunberg fruit extracts fermented with Lactobacillus plantarum based on fermentation period of 0, 24, 48, and 72 h. The study showed the pH of Rosa multiflora Thunberg fruit fermentation extracts have decreased as fermentation time increased, but the sugar content remained the same. The total acid content increased as the fermentation time increased. The viable cell count was at highest at 24 h (8.59 log CFU/mL) of fermentation, and the viable cell count decreased as the fermentation time increased. The total polyphenol content (14.85 mg GAE/g), total flavonoid content (6.74 mg RE/g), 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, ABTS+ radical scavenging activity, reducing power, α-glucosidase and α-amylase inhibitory activity were highest at 24 h of fermentation. Therefore, the study proved fermentation of Rosa multiflora Thunberg fruit with lactic acid increases physiological activity compared to nonfermented Rosa multiflora Thunberg fruit. Also the 24 h of fermentation had the highest activity, confirming the possibility of future use as a functional food material. © The Korean Society for Applied Biological Chemistry 2022.-
dc.format.extent7-
dc.language한국어-
dc.language.isoKOR-
dc.publisherKorean Society for Applied Biological Chemistry-
dc.titleQuality characteristics and biological activities of Rosa multiflora Thunberg fruit through lactic acid bacteria fermentation-
dc.title.alternative찔레나무 열매 젖산 발효물의 품질특성 및 생리활성-
dc.typeArticle-
dc.publisher.location대한민국-
dc.identifier.doi10.3839/jabc.2022.048-
dc.identifier.scopusid2-s2.0-85145501827-
dc.identifier.bibliographicCitationJournal of Applied Biological Chemistry, v.65, no.4, pp 375 - 381-
dc.citation.titleJournal of Applied Biological Chemistry-
dc.citation.volume65-
dc.citation.number4-
dc.citation.startPage375-
dc.citation.endPage381-
dc.type.docTypeArticle-
dc.identifier.kciidART002906283-
dc.description.isOpenAccessY-
dc.description.journalRegisteredClassscopus-
dc.description.journalRegisteredClasskci-
dc.subject.keywordAuthorAntioxidant activity-
dc.subject.keywordAuthorQuality characteristic-
dc.subject.keywordAuthorRosa multiflora Thunberg fruit-
dc.subject.keywordAuthorα-Amylase inhibition-
dc.subject.keywordAuthorα-Glucosidase inhibition-
dc.identifier.urlhttps://www.jabc.or.kr/journal/view.html?doi=10.3839/jabc.2022.048-
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