Abstract
The main objective of this study is to explore the functions of Praeparatum mungo (PM) and three of its derivatives, Praeparatum mungo/turmeric (PM/T), Praeparatum mungo/bromelain (PM/B), and Praeparatum mungo/inorganic elements (PM/IE). The results indicated that additives included in the fermentation process of PM enhanced PM’s antioxidant properties. PM/B exhibited the highest total phenolic content (19.18 ± 0.46 mg gallic acid equivalent/g), DPPH free radical scavenging activity, and ferric reducing power. PM/IE exhibited the highest ABTS free radical scavenging activity and chelating ferrous ion activity. PM/T exhibited the best inhibitory tyrosinase activity. The 625 μg/mL PM extract can extensively reduce nitric oxide production of RAW264.7 macrophages stimulated by 1 μg/mL LPS and exhibited no cytotoxicity for anti-inflammatory applications. Additives in PM natural fermentation process can enhance antioxidant, tyrosinase inhibition, and anti-inflammatory properties of PM for future applications.
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