Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Enhancement of the Antioxidant and Anti-inflammatory Activity of Hizikia fusiforme Water Extract by Lactic Acid Bacteria Fermentation

유산균 발효에 의한 톳 (Hizikia fusiforme) 추출액의 항산화 및 항염증 활성 증가

  • Song, Ho-Su (Food Processing Center, Pukyong National University) ;
  • Eom, Sung-Hwan (Department of Food Science and Technology, Pukyong National University) ;
  • Kang, Young-Mi (Marine Bioprocess Co. LTD.) ;
  • Choi, Jong-Duck (Department of Seafood Science and Technology, Gyeongsang National University) ;
  • Kim, Young-Mog (Food Processing Center, Pukyong National University)
  • 송호수 (부경대학교 식품가공센터) ;
  • 엄성환 (부경대학교 식품공학과) ;
  • 강영미 ((주)마린바이오프로세스) ;
  • 최종덕 (경상대학교 해양식품공학과) ;
  • 김영목 (부경대학교 식품가공센터)
  • Received : 2011.03.10
  • Accepted : 2011.04.05
  • Published : 2011.04.30
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Abstract

We previously reported that fermentation by Lactobacillus brevis LB-20 isolated from Kimchi resulted in improvement of the sensory quality of Hizikia fusiforme water extract. This study was conducted to evaluate the possible application of lactic acid bacteria fermentation to improve the functional qualities of H. fusiforme extract. L. brevis LB-20 was inoculated and cultivated in H. fusiforme extract. The antioxidant and anti-inflammatory activities of extract were then assayed both before and following fermentation for two days. Antioxidant activity was determined by assaying levels of radical scavenging activity against 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl, superoxide, and alkyl radical. Lactic acid bacterial fermentation of H. fusiforme extract resulted in enhancement of antioxidant activity. The greatest enhancement of antioxidant activity was seen in the hydroxyl radical scavenging assay that incorporated 0.5 mg/mL of raw and fermented H. fusiforme extract. Fermented extract exhibited greater (21.95%) inhibition of nitric oxide synthesis than did raw extract (14.66%) at a concentration of 1 mg/mL. The fermented extract exerted its potent anti-inflammatory activity via attenuation of expression of inflammation-related cytokine proteins (TNF-${\alpha}$ and iNOS).

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References

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