Antioxidant and tyrosinase inhibitory activities of traditional fermented Rosa from Dali Bai communities, Northwest Yunnan, China
文献类型：期刊论文
| 作者 | Lang,Bayi; Zhao,Yanqiang; Yang,Rong; Liu,Aizhong ; Ranjitkar,Sailesh; Yang,Lixin
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| 刊名 | SCIENTIFIC REPORTS
 |
| 出版日期 | 2021 |
| 卷号 | 11期号:1页码:22700 |
| ISSN号 | 2045-2322 |
| 关键词 | PHENOLIC-COMPOUNDS FLAVONOIDS ACID SULFORAPHANE VEGETABLES BROCCOLI FOOD |
| DOI | 10.1038/s41598-021-02160-y |
| 英文摘要 | Traditional fermented Rosa (TFR) is a typical food and medical product among the Dali Bai people, and its popularity is growing. A few studies have looked into TFR's medicinal advantages, linked germplasm resources, traditional processing procedures, and functional food qualities. Our goal was to look into Rosa's traditional processing, examine the dominant strains in TFR, and prove how these strains affected antioxidant and tyrosinase inhibitory activities. We used a snowball selection strategy to pick 371 informants for a semi-structured interview, supplemented with direct observations and sample collection. A microbial strain was isolated and identified from a TFR sample collected in the field. We synthesized TFR in the lab using the traditional way. Both of 2, 2-diphenyl-1 picrylhydrazyl (DPPH) free radical scavenging and tyrosinase inhibitory properties of the fermented solution of Rosa 'Dianhong' have been tested in this study. Altogether 15 species belonging to the genus Rosa, which are utilized in herbal medicine and fermented foods. Rosa 'Dianhong' was the Bai community's principal species with considerable cultural value and consumption. Raw Rosa petals included 15 major flavonoids and phenols, which were identified as TFR's active components. TFR-1 was discovered to be the dominating microbial strain in TFR, increasing total phenolic and flavonoid content in the fermented solution of Rosa 'Dianhong' by 0.45 mg GAE/ml and 0.60 mg RE/ml, respectively, after 30 days. TFR-1 also exhibited promising activity in terms of DPPH free radical scavenging and tyrosinase inhibition. TFR showed potent antioxidant and free-radical scavenger properties and is beneficial in skincare and nutrition, according to the findings. TFR's medicinal and edible properties suggest that it could be used as a cosmetic or nutraceutical product. |
| WOS记录号 | WOS:000722270000010 |
| 源URL | [http://ir.kib.ac.cn/handle/151853/73157]  |
| 专题 | 中国科学院昆明植物研究所 |
| 作者单位 | 1.Chinese Acad Sci, Kunming Inst Bot, Key Lab Econ Plants & Biotechnol, Kunming 650201, Yunnan, Peoples R China 2.Ctr Biodivers & Indigenous Knowledge, Kunming 650034, Yunnan, Peoples R China 3.Coll Forestry & Vocat Technol Yunnan, Kunming 650224, Yunnan, Peoples R China 4.Southwest Forestry Univ, Kunming 650224, Yunnan, Peoples R China 5.N Gene Solut Nat Innovat, Kathmandu 44614, Gpo, Nepal 6.Midwestern Univ, Fac Humanities & Social Sci, Naya Bato 44600, Lalitpur, Nepal 7.Chinese Acad Sci, Kunming Inst Bot, Bioinnovat Ctr DR PLANT, Kunming 650201, Yunnan, Peoples R China |
| 推荐引用方式 GB/T 7714 | Lang,Bayi,Zhao,Yanqiang,Yang,Rong,et al. Antioxidant and tyrosinase inhibitory activities of traditional fermented Rosa from Dali Bai communities, Northwest Yunnan, China[J]. SCIENTIFIC REPORTS,2021,11(1):22700. |
| APA | Lang,Bayi,Zhao,Yanqiang,Yang,Rong,Liu,Aizhong,Ranjitkar,Sailesh,&Yang,Lixin.(2021).Antioxidant and tyrosinase inhibitory activities of traditional fermented Rosa from Dali Bai communities, Northwest Yunnan, China.SCIENTIFIC REPORTS,11(1),22700. |
| MLA | Lang,Bayi,et al."Antioxidant and tyrosinase inhibitory activities of traditional fermented Rosa from Dali Bai communities, Northwest Yunnan, China".SCIENTIFIC REPORTS 11.1(2021):22700. |
入库方式： OAI收割
来源：昆明植物研究所
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