Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
권호 표지
DOI QR코드

DOI QR Code

Changes in Physicochemical and Sensory Properties of Hizikia fusiforme Water Extract by Fermentation of Lactic Acid Bacteria

유산균 발효에 의한 톳(Hizikia fusiforme) 추출액의 이화학적 및 관능적 특성 변화

  • Song, Ho-Su (Food Processing Center, Pukyong National University) ;
  • Kim, Hong-Kil (Food Processing Center, Pukyong National University) ;
  • Min, Hye-Ok (Food Processing Center, Pukyong National University) ;
  • Choi, Jong-Duck (Department of Seafood Science and Technology, Gyeongsang National University) ;
  • Kim, Young-Mog (Food Processing Center, Pukyong National University)
  • 송호수 (부경대학교 식품가공센터) ;
  • 김홍길 (부경대학교 식품가공센터) ;
  • 민혜옥 (부경대학교 식품가공센터) ;
  • 최종덕 (경상대학교 해양식품공학과) ;
  • 김영목 (부경대학교 식품가공센터)
  • Received : 2011.02.24
  • Accepted : 2011.04.05
  • Published : 2011.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to improve the food functional and sensory food quality of Hizikia fusiforme by the fermentation of lactic acid bacteria. Seven strains of lactic acid bacteria isolated from traditional Korean fermented food were inoculated and cultivated in H. fusiforme water extract. Among them, Lactobacillus brevis LB-20, isolated from Kimchi, was selected for further study by considering the results of bacterial growth, DPPH radical scavenging activity, and sensory evaluation. No significant differences in proximate compositions (moisture, crude protein, crude fat, and crude ash) were observed by the fermentation of L. brevis LB-20. The most dramatical change was the conversion from glutamate to ${\gamma}$-aminobutyric acid (GABA) in H. fusiforme water extract fermented by L. brevis LB-20. The GABA content increased approximately 60-fold after 48 hr of fermentation. The bacterial fermentation also resulted in low-molecularization of the extract. The particle size of the fermented extract became approximately 4-fold smaller than that of the law extract. In addition, the analysis of volatile flavor compounds using GC/MS revealed that the bacterial fermentation dramatically removed off-flavors such as acetaldehyde, haxanal, diallyl disulphide and 1-penten-2-ol in the H. fusiforme extract.

Keywords

References

  1. AOAC. 1995. Official methods of analysis 16th ed. Association of official analytical chemists, Washington D.C., U.S.A., 49-59.
  2. Bae HN and Kim YM. 2010. Improvement of the functional qualities of sea tangle extract through fermentation by Aspergillus oryzae. Korean J Fish Aquat Sci 13, 12-17. https://doi.org/10.5657/fas.2010.13.1.012
  3. Do JR, Kim EM, Koo JG and Jo KS. 1997. Dietary fiber contents of marine algae and extraction condition of the fiber, Korean J Fish Aquat Sci 30, 291-296.
  4. Ebeler SE. 2001. Analytical chemistry: Unlocking the secrets of wine flavor. Food Rev Inter 17, 45-64. https://doi.org/10.1081/FRI-100000517
  5. Eom SH, Bae BJ and Kim YM. 2010. Effect of yeast fermentation on the antioxidant and antiinflammatory activity of sea tangle water extract. Korean J Fish Aquat Sci 43, 117-124. https://doi.org/10.5657/kfas.2010.43.2.117
  6. Heath HB and Reineccius G. 1986. Off-flavors in food. In Flavor Chemistry and Technology. Heath HB and Reinecciu G (eds.), Macmillan Pub. LTD, Basing Stoke, England, 112-141.
  7. Joslyn MA. 1970. Methods in food analysis. Acamedic Press. New York. U.S.A., 375-385.
  8. Jung BM, Ahn CB, Kang SJ, Park JH and Chung DH. 2001. Effects of Hizikia fusiforme extracts on lipid metabolism and liver antioxidative enzyme activities in triton-induced hyperlipidemic rats. J. Korean Soc Food Sci Nutr 30, 1184-1189.
  9. Kim HS, Shin ES and Lyu ES. 2010. Optimization of cookies prepared with Hizikia fusiformis powder using responsed surface methodology. Korean J Food Cookery Sci 26, 627-635.
  10. Ki MJ. 2002. On the study of the distribution paradigm to the Hizikia fusiforme in Chonnam Province. Korean Food Mark Associ 19, 85-104.
  11. Kim HS and Bae TJ. 2002. Studies on the hydrolysis of seaweed using microorganism and its application. Korean J Food Nutri 15, 257-266.
  12. Kim SH, Lim SB, Ko YH, Oh CK, Oh MC and Park CS. 1994. Extractions yields of Hizikia fuxiforme by solvents and their antimicrobial effects. Bull Korean Fish Soc 27, 462-468.
  13. Kim JA and Lee JM. 2004. Change of chemical components and antioxidant activities in Hizikia fusiformis (Harvey) OKAMURA with blanching times. Korean J Food Cookey Sci 20, 85-104.
  14. Koo JG, Jo JS, Do JR, Park JH and Yang CB. 1995. Chemical properties of fucoidans from Hizikia fusiformis and Sargassum fulvellum. Bull Korean Fish Soc 28, 659-666.
  15. Koo JG, Jo KS and Park JH. 1997. Rheological properties of fucoidans from Laminaria religiosa, sporophylls of Undaria pinnatifida, Hizikia fusiforme and Sagassum fulvellum in Korea. J Korean Fish Soc 30, 329-333.
  16. Kook MC, Cho SC, Cheigh CI, Park H, Kim SS, Jeong MH, Pyun YR and Lee HY. 2009. Study of $\gamma$-amino Butyric Acid (GABA) production by Lactobacillus sakei B2-16. Food Engineer Progress 13, 183-189.
  17. Lim SB, Kim SH, Ko YH, Oh CK, Oh MC, Ko YG and Park CS. 1995 Extraction yields of Hizikia fusiforme and Aloe vera Linne by supercritical carbon dioxide and antimicrobial activity of their extracts. Korean J Food Sci Technol 27, 68-73.
  18. Narayan YS and Nair PM. 1990. Metabolism, enzymology and possible roles of 4-aminobutyrate in higher plants. Phytochem 29, 367-375. https://doi.org/10.1016/0031-9422(90)85081-P
  19. Omori MT, Tano J, Okamoto T, Tsushida T and Higuchi MM. 1987. Effect of anaerobically treated tea (Gabaron tea) on blood pressure of spontaneously hypertensive rats. Nippon Nigeikagaku Kaishi 61, 1449-1451. https://doi.org/10.1271/nogeikagaku1924.61.1449
  20. Park KE, Jang MS, Kim CW, Kim YK, Seo YW and Park HY. 2005, Antioxidant activity on ethanol extract from boiled-water of Hizikia fusiformis. J Korean Soc Appl Biol Chem 48, 435-439.
  21. Peryam DR and Pilgrim FJ. 1957. Hedonic scale method of measuring food preferences. Food Technol 11, 9-14.
  22. Raghavendra SN, Ramachandra Swamy SR, Rastogi NK, Raghavarao KSMS, Kumar S and Tharanathan RN. 2006. Grindging characteristics and hydration properties of coconut residue: A source of dietary fiber. J Food Eng 72, 281-286. https://doi.org/10.1016/j.jfoodeng.2004.12.008
  23. Ryu HS, Shin ES and Jang DH. 2009. Sensory and texture properties of seasoned tofu containing freshwater crab meat. Korean J Fish Aquat Sci 42, 190-196. https://doi.org/10.5657/kfas.2009.42.3.190
  24. Shimada K, Fujikawa K, Yahara K and Nakamura T. 1992. Antioxidative properties of xanthan on the antioxidation of soybean oil in cyclodextrin emulsion. J Agric Food Chem 40, 945-948. https://doi.org/10.1021/jf00018a005
  25. Shin DB, Seog HM, Kim JH and Lee YC. 1999. Flavor composition of garlic from different area. Korean J Soc Food Sci Technol 31, 293-300.
  26. Somogyi M, 1952. Notes on sugar determination. J Biol Chem 195, 19-23.
  27. Stehagen ES, Abbrahansom F and Mclafferty W. 1974. The Wiley/NBS Registry of Mass Spectral Data. John Wiley & Sons, NY., U.S.A., 100-150.

Cited by

  1. Enhancement of Polyphenol Content and Antioxidant Activity of Brown Alga Eisenia bicyclis Extract by Microbial Fermentation vol.14, pp.3, 2011, https://doi.org/10.5657/FAS.2011.0192
  2. Comparison of Nerve Growth Factor Induction and Anti-aging Activity Using Dried Gastrodia and Fermented Gastrodia Extracts vol.31, pp.3, 2013, https://doi.org/10.7235/hort.2013.13013
  3. Anti-inflammatory Activity of Hizikia fusiformis Extracts Fermented with Lactobacillus casei in LPS-stimulated RAW 264.7 Macrophages vol.30, pp.1, 2015, https://doi.org/10.7841/ksbbj.2015.30.1.38
  4. Effect of Anti-Skin Wrinkle and Antioxidant of Agastache rugosa Kentz through Fermentation Process of the lactic acid vol.23, pp.1, 2015, https://doi.org/10.7783/KJMCS.2015.23.1.37
  5. Effects of Lactic Acid Bacterial Fermentation on the Antioxidant and Anti-inflammatory Activity of Brown Algae Eisenia bicyclis Extract vol.48, pp.2, 2015, https://doi.org/10.5657/KFAS.2015.0151
  6. Physicochemical Properties and Antioxidative Activity of Fermented Rhodiola sachalinensis and Korean Red Ginseng Mixture by Lactobacillus acidophilus vol.26, pp.3, 2013, https://doi.org/10.9799/ksfan.2013.26.3.358
  7. 유산균 발효에 의한 톳 (Hizikia fusiforme) 추출액의 항산화 및 항염증 활성 증가 vol.44, pp.2, 2011, https://doi.org/10.5657/kfas.2011.44.2.111
  8. Polyphenolic Profile of Fermented Houttuynia cordata Thunb. and Overall Contribution to Antioxidant and Lipolytic Activities vol.22, pp.4, 2011, https://doi.org/10.13050/foodengprog.2018.22.4.295