Abstract
This study was carried out to analyze the differences in p-hydroxylbenzyl alcohol (HBA) content, antitumor and anti-obesity activities and tyrosinase inhibitory activity between non-fermented G. elata (NFGP) and fermented G. elata powder. The HBA content, which is an index-component of G. elata decreased from 1.58 mg/g before fermentation to 1.07, 0.32, and 0.13 mg/g after the <TEX>$1^{st}$</TEX> fermentation (<TEX>$1^{st}$</TEX> FGP), <TEX>$2^{nd}$</TEX> fermentation (<TEX>$2^{nd}$</TEX> FGP) and <TEX>$3^{rd}$</TEX> fermentation (<TEX>$3^{rd}$</TEX> FGP), respectively. The anti-proliferation effects on the cell lines HT29 and AGS were significantly higher for the fermented G. elata than the NFGP. The antitumor activity was also increased in a fermentation number-dependent manner. During adipocyte differentiation, the ethanol extract of the <TEX>$3^{rd}$</TEX> FGP inhibited lipid accumulation in 3T3-L1 cells significantly better than NFGP and the <TEX>$1^{st}$</TEX> FGP, treated at the concentration of <TEX>$10{\mu}g/mL$</TEX>. The tyrosinase inhibitory activity of the <TEX>$2^{nd}$</TEX> FGP at <TEX>$600{\mu}g/mL$</TEX> over was higher than that of kojic acid. At the concentration of <TEX>$1,000{\mu}g/mL$</TEX>, the tyrosinase inhibitory activity was increased in a fermentation number-dependent manner. From these results, the fermented G. elata, especially the <TEX>$3^{rd}$</TEX> FGP, is expected to be good candidate for the development of functional food and agents with antitumor, anti-obesity, and tyrosinase inhibitory potential.
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