Characterization of secondary metabolites from fermented needle extract of Pinus densiflora

Abstract

Pine needle (Pinus densiflora Sieb. et Zucc.) extract has been used to improve cardiovascular disorders, detoxification of nicotine, the infirmities of age and curing diseases of unidentified symptoms. In this study we have identified various useful components in extract including vitamin C, chlorophyll, amino acids, carbohydrate and fatty acids. GC-MS result reveals that self-fermentation leads terpenoid composition dynamics in the stored pine needle extract. The self-fermented pine extract (SFPE) inhibited the growth of some bacterial strains like Salmonella typhimurium, Micrococcus luteus, Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa and Bacillus subtilis. The SFPE (0.2 ㎕/ml-0.3 ㎕/ml) showed 90% NBT superoxide scavenging activities, which is similar for all tested samples of different ages. Fibrinolytic activities of the extract indicated that activity depends on time and also with aging of the product. It was also found that the extract can lower the blood plasma cholesterol and triglyceride in cholesterol fed rat. When SFPE 7 (200 ㎍/ml) treated in ICC, under currents clamp mode decreased both the frequency and amplitude of pacemaker currents, and increased the resting currents in outward direction. Also, SFPE 7 inhibited the pacemaker currents in a dose-dependent manner. Glibenclamide, a blocker of potassium channel, reversed the effect developed by SFPE 7 indicating the SFPE 7 cause the opening of the potassium channels during modulation of pacemaker current. We have isolated and identified 8 different yeast strains that spontaneously grown and caused self-fermentation in the extract. Most abundantly grown yeast strain Candida sp. 2 possesses 99% sequence homologies with Candida ernobii disappeared within 4 years of storage. SFPEs also showed antioxidant, anti-bacterial properties, may improve the blood circulation and act against antherosclerosis, therefore it fermented pine needle extract could be a good source for functional food development.