Effect of sword bean (Canavalia ensiformis) fermentation filtrate on the antioxidant, anti-inflammatory, and antimicrobial activities

Abstract

In the present study, various experiments were performed to evaluate the biological activities, such as the antioxidant, anti-inflammation, and antimicrobial activities of sword bean (Canavalia ensiformis) fermentation filtrate by Lactobacillus plantarum (L. plantarum) and Lactobacillus brevis (L. brevis). Total polyphenol (TPC) and flavonoid contents (TFC) of sword bean were significantly decreased after fermentation regardless of Lactobacillus sp. (p<0.05). The DPPH radical scavenging activity of sword beans also decreased after fermentation. However, nitric oxide (NO) radical scavenging activity conspicuous increased after fermentation (p<0.001) in a treated concentration-dependent manner, and the effect for L. brevis was higher than for L. plantarum. In addition, the sword bean fermentation filtrate showed a strong inhibitory effect against Pseudomonas aeruginosa, Staphylococcus sp., and Escherichia coli. Cell cytotoxicity was not exhibited in all experimental groups (data not shown). These findings suggest that the sword bean fermentation filtrate may be used effectively in various industries due to its high anti-inflammatory and antimicrobial activities.