Effect of Lactic Acid Bacteria Fermentation on In Vitro Activity of Coreopsis tinctoria
Objective:To investigate the changes in antioxidant activity,XOD inhibition activity,and antibacterial activity of water extracts from Coreopsis tinctoria before and after lactic acid bacteria fermentation in vitro.Methods:The abilities of the water extract to scavenge DPPH·and ABTS+ and to inhibit XOD were measured by UV-vis spectrophotometry before and after fermentation.The antimicrobial activity of the water extracts against Escherichia coli and Staphylococcus aureus before and after fermentation was detected using the к-B method.The effect of lactic acid bacteria fermentation on the in vitro activity of the water extract of Coreopsis tinctoria was studied.Results:After fermentation with lactic acid bacteria,the DPPH·and ABTS+ scaveng-ing rates of a 0.25mg/ml water extract of Coreopsis tinctoria were 53.66%and 93.93%,respectively,which were significantly higher than those before fermentation.The XOD inhibition rates of a 0.5 mg/mL water extract of Coreopsis tinctoria before and af-ter fermentation were 43.16%and 62.19%,respectively.Before and after fermentation,the inhibitory effect of the water extract of Coreopsis tinctoria on E.coli was stronger than that on S.aureus.At the same concentration,the antibacterial effect after fer-mentation was higher than that before fermentation.Conclusion:The in vitro activities of the water extract of Coreopsis tinctoria before and after lactic acid bacteria fermentation indicate that the antioxidant activity,XOD inhibition activity,and antibacterial activity were enhanced after lactic acid bacteria fermentation.This provides a theoretical foundation for the initial screening of drugs for the treatment of gout.
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