Fermented Saccharina japonica with Phellinus linteus Mycelia Enhances its Radical Scavenging Activities

상황버섯 균사체로 발효한 다시마 추출물의 항산화 활성

  • Kim, Yon-Suk (Department of Biotechnology, Konkuk University) ;
  • Park, Pyo-Jam (Department of Biotechnology, Konkuk University) ;
  • Jeong, Jae-Hyun (Department of Food Science and Technology, Korea National University of Transportation)
  • Received : 2017.08.14
  • Accepted : 2017.08.19
  • Published : 2017.08.31


To develop new functional materials, Saccharina japonica (S. japonica) was cultivated with Phellinus linteus (P. linteus) mycelia by solid culture. S. japonica was fermented with P. linteus mycelia. The various radical scavenging activities of extracts of fermented S. japonica with P. linteus mycelia (FSPM) were investigated and compared to the antioxidant capabilities of unfermented S. japonica and P. linteus mycelia. The antioxidant activities of FSPM extracts were evaluated using ferric reducing antioxidant power (FRAP) and 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity. FSPM showed stronger free radical scavenging abilities than P. linteus mycelia or S. japonica alone. These results indicate that fermentation of S. japonica changes its chemical nature and could provide beneficial antioxidant effects.


Supported by : 한국교통대학교


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