Tyrosinase Inhibitory Effect and Antioxidative Activities of Fermented and Ethanol Extracts of Rhodiola rosea and Lonicera japonica

Abstract

This is the first study to investigate the biological activities of fermented extracts of Rhodiola rosea L. (Crassulaceae) and Lonicera japonica Thunb. (Caprifoliaceae). Alcaligenes piechaudii CC-ESB2 fermented and ethanol extracts of Rhodiola rosea and Lonicera japonica were prepared and the antioxidative activities of different concentrations of samples were evaluated using in vitro antioxidative assays. Tyrosinase inhibition was determined by using the dopachrome method with L-DOPA as substrate. The results demonstrated that inhibitory effects (ED50 values) on mushroom tyrosinase of fermented Rhodiola rosea, fermented Lonicera japonica, ethanol extract of Lonicera japonica, and ethanol extract of Rhodiola rosea were 0.78, 4.07, 6.93, and >10 mg/ml, respectively. The DPPH scavenging effects of fermented Rhodiola rosea (ED50 = 0.073 mg/ml) and fermented Lonicera japonica (ED50 = 0.207 mg/ml) were stronger than effects of their respective ethanol extracts. Furthermore, the scavenging effect increases with the presence of high content of total phenol. However, the superoxide scavenging effects of fermented Rhodiola rosea was less than effects of fermented Lonicera japonica. The results indicated that fermentation of Rhodiola rosea and Lonicera japonica can be considered as an effective biochemical process for application in food, drug, and cosmetics.

Partially Purified Exo-Polysaccharide from Lactobacillus Sakei Probio 65 with Antioxidant, α-Glucosidase and Tyrosinase Inhibitory Potential

“…Previous reports have shown that tyrosinase might also be involved in neuromelanin production and be associated with Parkinson's disease (Chen et al . ). Therefore, inhibiting tyrosinase activity is applicable to skin‐lightening and in preventing neurodegeneration (Kwon et al .…”

“…Although a broad spectrum of α‐glucosidase and tyrosinase inhibitors, including ascorbic acid and phenolic compounds (Chen et al . ), have been obtained from natural products (Kim and Uyama ), there is still need to explore the microbial world for pioneering and more effective classes of effective antioxidants, α‐glucosidase and tyrosinase inhibitors from LAB due to their being Generally Recognized As Safe (GRAS).…”

Emulsification and antioxidation of biosurfactant extracts from Chinese medicinal herbs fermentation in vitro

“…These potential green products are developed from a bacterial strain named Alcaligenes piechaudii CC-ESB2, which with higher emulsification activity, hydrophobicity and biosurfactant-producing characteristics, is a hydrocarbon-biodegrading bacterium isolated from oil-contaminated soil (1). The role of A. piechaudii CC-ESB2 fermented solution was reported earlier by Chen et al (2) in enhancing the antioxidative activities of Chinese medicinal herbs including Rhodiola rosea and Lonicera japonica Thunb. Therefore, in this study A. piechaudii CC-ESB2 is used to ferment with CMHs including Monascus purpureus (M), Spirulina platensis (S), L. japonica Thunb (L), R. rosea (R), Cassia nomame (C), Garcinia cambogia (G), Opuntia dillenii (Ker), Haw (O), and Phaseolus vulgaris (P).…”

A diterpenoid sugiol from <i>Metasequoia glyptostroboides</i> with α-glucosidase and tyrosinase inhibitory potential

“…Previous reports have shown that tyrosinase might also be involved in neuromelanin production and be associated with Parkinson's disease (Chen et al, 2013). Therefore, inhibiting tyrosinase activity is applicable to skin-lightening and in preventing neurodegeneration (Kwon et al, 2011).…”