Physicochemical properties and physiological activities of Eruca sativa extract fermented by lactic acid bacteria

초록

Arugula (Eruca sativa) cultivation is increasing in South Korea, but its low storage stability limits commercial viability. This study examined the physicochemical and biological properties of lactic acid bacteria (LAB)-fermented E. sativa extract to enhance functionality. Total polyphenol content increased after fermentation, with FEEE and FEWE showing the highest levels at 84.09 mg GAE/g and 90.18 mg GAE/g, respectively. HPLC analysis revealed elevated bioactive compounds, particularly rutin and quercetin. The 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity of FEWE reached 90.03% (1,000 μg/mL, p < 0.05). Fermentation enhanced antioxidant enzyme activities, with FEWE exhibiting the highest superoxide dismutase (SOD) activity (104.23 unit/mg protein). Additionally, FEEE at 500 μg/mL reduced nitric oxide (NO) production by 15.0% and suppressed IL-1β, IL-6, and TNF-α levels. These findings indicate that LAB fermentation enhances E. sativa extract’s bioactivity, supporting its application in functional foods.

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