Laccase Fermentation of Clove Extract Increases Content of Dehydrodieugenol, Which Has Neuroprotective Activity against Glutamate Toxicity in HT22 Cells.

  title={Laccase Fermentation of Clove Extract Increases Content of Dehydrodieugenol, Which Has Neuroprotective Activity against Glutamate Toxicity in HT22 Cells.},
  author={Han Lee and Eun‐Ju Yang and Taeho Lee and Kyung-Sik Song},
  journal={Journal of microbiology and biotechnology},
  volume={28 2},
  • Han Lee, E. Yang, K. Song
  • Published 28 February 2018
  • Chemistry, Medicine
  • Journal of microbiology and biotechnology
Enzyme fermentation is a type of food processing technique generally used to improve the biological activities of food and herbal medicines. [] Key Result The fermented clove extract showed greater neuroprotective effects against glutamate toxicity on HT22 than the non-fermented extract did. HPLC analysis revealed that the eugenol (1) and dehydrodieugenol (2) contents had decreased and increased, respectively, after fermentation.
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