Neuroprotective effect of 6-paradol enriched ginger extract by fermentation using Schizosaccharomyces pombe

• Published in: Journal of functional foods Vol. 31; pp. 304 - 310
• Main Authors: Choi, Ji Won, Park, Ho-Young, Oh, Myung Sook, Yoo, Hye Hyun, Lee, Sang-Hoon, Ha, Sang Keun
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.04.2017; Elsevier
• Subjects: 6-paradol; 6-shogaol; Biotransformation; Fermentation; Schizosaccaromyces pombe; Zingiber officinale Roscoe; Schizosaccaromyces pombe; 6-paradol; Fermentation; Biotransformation; Zingiber officinale Roscoe; 6-shogaol
• ISSN: 1756-4646; 2214-9414
• DOI: 10.1016/j.jff.2017.02.010

•Fermentation of ginger resulted in the conversion of 6-shogoal to 6-paradol.•The amount of 6-paradol of fermented ginger extract (FGE) was 7.5mg/g.•FGE protected rat primary hippocampal cells from Αβ-induced neurotoxicity. 6-paradol is a non-pungent and biotransformed metabolite of 6-shogaol. It has recently been shown to exhibit a variety of biological activities including anti-cancer, anti-inflammatory, and anti-oxidative activities. This study was designed to investigate biotransformation of 6-shogaol to 6-paradol from 6-shogaol-enriched ginger extracts (SGE) by Schizosaccharomyces pombe and evaluate the neuroprotective effect of fermented ginger extract (FGE). During fermentation of SGE by S. pombe, 6-gingerol content was maintained, whereas 6-shogaol was efficiently biotransformed to 6-paradol. FGE was evaluated for its neuroprotective effect against amyloid-beta (Aβ)-induced neurotoxicity in rat primary hippocampal cells. Cell viability was reduced to 68%, and to 65% when exposed to Aβ oligomer and Aβ plaque for 18h, and 50μg/mL of FGE increased cell viability (92% and 89.6%, respectively). These results indicate that fermentation of SGE can provide an efficient method of 6-pradol formation and that FGE has potential as a neuroprotective agent.