Comparison of Nerve Growth Factor Induction and Anti-aging Activity Using Dried Gastrodia and Fermented Gastrodia Extracts

摘要

This study was performed to examine the increasing biological activities of both nerve growth factor induction and anti-aging activity of gastrodia {Gastrodia elata) with fermentation process. Antioxidant activities, taken in the fermenting, were investigated to verify utility value of gastrodia for functional food and cosmetics. Fermented gastrodia extracts showed higher antioxidant activities than dried gastrodia extracts. During the routine check of all the practical use potential as functional food, inhibition effect of angiotensin converting enzyme (ACE) and xanthine oxidase (XOase) was tested among water extracted dried gastrodia (WEDG), water extracted fermented gastrodia (WEFG), 70% ethanol extracted dried gastrodia (EEDG) and 70% ethanol extracted fermented gastrodia (EEFG). DPPH was shown as WEDG = 64.14 ± 0.89%, WEFG = 66.21 ± 1.03%, EEDG = 82.25 ± 0.52%, and EEFG = 82.36 ± 2.37%. ABTS was shown as WEDG = 54.15 ± 1.37%, WEFG = 60.24 ± 2.25%, EEDG = 59.18 ± 1.86%, and EEFG = 77.17± 4.23%. Therefore, ACE activity was dramatically inhibited by EERG while there was no difference of XOase inhibition between EEFG and EERG. Nerve growth factor (NGF) activity was measured and indicated about 40% increased neurite growth effect. To conclude, biologically active compounds of gastrodia were increased by fermentation process. It seems to be that ferment gastrodia enhance the use ranges from functional food to fractional cosmetics, and to all processing industry.