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Effects of Lactic Acid Bacterial Fermentation on the Antioxidant and Anti-inflammatory Activity of Brown Algae Eisenia bicyclis Extract
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 Title & Authors
Effects of Lactic Acid Bacterial Fermentation on the Antioxidant and Anti-inflammatory Activity of Brown Algae Eisenia bicyclis Extract
Han, Hae-Na; Eom, Sung-Hwan; Kim, Ji-Hoon; Kim, Deok-Hoon; Kim, Song-Hee; Kim, Yunhye; Yeom, Seung-Mok; Kim, Young-Mog;
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This study was conducted to evaluate the effect of lactic acid bacterial fermentation on the antioxidant and anti-inflammatory activity of an edible brown alga, Eisenia bicyclis. Lactic acid bacteria were inoculated into and cultivated in E. bicyclis water extract. The antioxidant activity of the extract was assayed before and following fermentation. Antioxidant activity was determined by assaying the levels of radical scavenging activity against 2,2`-diphenyl-1-picrylhydrazyl (DPPH), hydroxyl radical and alkyl radical. The lactic acid bacterial fermentation of E. bicyclis extract resulted in enhanced antioxidant activity. The greatest enhancement of antioxidant activity was seen in the DPPH radical scavenging assay, in which E. bicyclis extract was fermented by Pediococcus pentosaceus MBP-34 strain for 12 h. This fermented extract also exhibited higher inhibitory activity (96.66%) on nitric oxide production compared with other lactic acid bacterial fermented extracts or raw extract (189.60%). In conclusion, fermentation by bacterial strain is an attractive strategy for developing value-added food ingredients.
Anti-inflammatory activity;Antioxidant activity;Eisenia bicyclis;Fermentation;Lactic acid bacteria;
 Cited by
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