다시마(Saccharina japonica)김치에서 분리한 유산균의 항산화 및 콜레스테롤 감소 효과
Antioxidant and Cholesterol-lowering Effects of Lactic Acid Bacteria Isolated from Kelp Saccharina japonica Kimchi
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Previous studies have suggested that microbial fermentation is an attractive process to develop food products usingseaweed. The objective of this study was to isolate and characterize lactic acid bacteria (LAB), which are used asstarters for seaweed fermentation. The isolation of LAB strains was conducted using kelp Saccharina japonica kimchi,a well-known fermented seaweed in southeastern Korea. Based on the assay of acid tolerance, bile toleranceand antioxidant activity, 15 strains of LAB were selected for further study. The LABs exhibited cholesterol loweringactivity in the range of 15.50 to 94.77%. Among the LABs suitable for food production, Lactobacillus plantarumD-11 had the highest antioxidant and cholesterol lowering activities. This probiotic strain will be applied to developvarious kelp fermentation products.
Abstract
Previous studies have suggested that microbial fermentation is an attractive process to develop food products usingseaweed. The objective of this study was to isolate and characterize lactic acid bacteria (LAB), which are used asstarters for seaweed fermentation. The isolation of LAB strains was conducted using kelp Saccharina japonica kimchi,a well-known fermented seaweed in southeastern Korea. Based on the assay of acid tolerance, bile toleranceand antioxidant activity, 15 strains of LAB were selected for further study. The LABs exhibited cholesterol loweringactivity in the range of 15.50 to 94.77%. Among the LABs suitable for food production, Lactobacillus plantarumD-11 had the highest antioxidant and cholesterol lowering activities. This probiotic strain will be applied to developvarious kelp fermentation products.
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