Flavonoid content, free radical scavenging and increase in xanthine oxidase inhibitory activity in Galgeun-tang following fermentation with Lactobacillus plantarum

Abstract

Galgeun-tang (GT) prior to and following fermentation with Lactobacillus plantarum was analyzed to determine the total polyphenol and flavonoid contents and the antioxidant activity. GT, fermented GT (FGT) and their three solvent-partitioned fractions, which were prepared by successive partitioning with ethyl acetate (EtOAc), butanol (BuOH) and water, were evaluated for total polyphenol and flavonoid contents, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and xanthine oxidase (XO) inhibitory activity. Following fermentation, the total polyphenol content only increased slightly; however, the flavonoid content increased by 24.3%. The radical scavenging activity increased from 22.4 to 27.5% and the XO inhibitory activity increased from 20.2 to 62.4% at 500 μg/ml. The EtOAc fraction among the solvent-partitioned fractions demonstrated the highest total polyphenol and flavonoid contents, radical scavenging activities and XO inhibitory activity, and the quantity also markedly increased following fermentation.