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This is the first study to investigate the biological activities of fermented extracts of  Rhodiola rosea  L. (Crassulaceae) and  Lonicera japonica  Thunb. (Caprifoliaceae).  Alcaligenes piechaudii  CC-ESB2 fermented and ethanol extracts of  Rhodiola rosea  and  Lonicera japonica  were prepared and the antioxidative activities of different concentrations of samples were evaluated using  in vitro  antioxidative assays. Tyrosinase inhibition was determined by using the dopachrome method with L-DOPA as substrate. The results demonstrated that inhibitory effects (ED 50  values) on mushroom tyrosinase of fermented  Rhodiola rosea , fermented  Lonicera japonica , ethanol extract of  Lonicera japonica,  and ethanol extract of  Rhodiola rosea  were 0.78, 4.07, 6.93, and >10 mg/ml, respectively. The DPPH scavenging effects of fermented  Rhodiola rosea  (ED 50  = 0.073 mg/ml) and fermented  Lonicera japonica  (ED 50  = 0.207 mg/ml) were stronger than effects of their respective ethanol extracts. Furthermore, the scavenging effect increases with the presence of high content of total phenol. However, the superoxide scavenging effects of fermented  Rhodiola rosea  was less than effects of fermented  Lonicera japonica . The results indicated that fermentation of  Rhodiola rosea  and  Lonicera japonica  can be considered as an effective biochemical process for application in food, drug, and cosmetics.

Tyrosinase Inhibitory Effect and Antioxidative Activities of Fermented and Ethanol Extracts ofRhodiola roseaandLonicera japonica