Lactobacillus brevis BJ20를 이용한 굴(Crassostrea gigas)ㆍ다시마 (Saccharina japonica) 발효 분말의 항산화 및 항염증 활성 효과
Effects of Lactobacillus brevis BJ20 Fermentation on the Antioxidant and Antiinflammatory Activities of Sea Tangle Saccharina japonica and oyster Crassostrea gigas
3
조회
0
다운로드
5
인용
0
참고문헌
키워드
초록
Inordinate stress causes disorders of various systems in humans and activates defense mechanisms to maintain homeostasis in the body. Sleep is a vital, highly organized process regulated by complex systems of neuronal networks and neurotransmitters. Sleep is an essential biological process whose underlying regulating involves numerous anatomical structures and biochemical substances that can be compromised by stress and by the immune system. Gamma-amino butyric acid (GABA) is the main inhibitory neurotransmitter of the central nervous system, and activation of GABAA receptors is known to favor sleep. This study was conducted to evaluate the possible application of Lactobacillus brevis BJ20 fermentation to improve the functional qualities of sea tangle Saccharina japonica and oyster Crassostrea gigas. Antioxidant activity was determined by assaying levels of radical scavenging activity against 1,1-diphenyl-2-picrylhydrazyl (DPPH) and superoxide. L. brevis BJ20 fermentation of sea tangle and oyster enhanced both antioxidant and antiinflammatory activities. These results suggested that L. brevis BJ20 fermented sea tangle and oyster could be used for alleviation of stress and to promote sleep.
Abstract
Inordinate stress causes disorders of various systems in humans and activates defense mechanisms to maintain homeostasis in the body. Sleep is a vital, highly organized process regulated by complex systems of neuronal networks and neurotransmitters. Sleep is an essential biological process whose underlying regulating involves numerous anatomical structures and biochemical substances that can be compromised by stress and by the immune system. Gamma-amino butyric acid (GABA) is the main inhibitory neurotransmitter of the central nervous system, and activation of GABAA receptors is known to favor sleep. This study was conducted to evaluate the possible application of Lactobacillus brevis BJ20 fermentation to improve the functional qualities of sea tangle Saccharina japonica and oyster Crassostrea gigas. Antioxidant activity was determined by assaying levels of radical scavenging activity against 1,1-diphenyl-2-picrylhydrazyl (DPPH) and superoxide. L. brevis BJ20 fermentation of sea tangle and oyster enhanced both antioxidant and antiinflammatory activities. These results suggested that L. brevis BJ20 fermented sea tangle and oyster could be used for alleviation of stress and to promote sleep.
참고문헌 (27)
- Abe Y, "Effect of green tea rich in γ-aminobutyric acid on blood pressure on Dahl salt-sensitive rats", Am J Hypertens, 8, pp.74~79 (1995)
- 배향남, "Improvement of the Functional Qualities of Sea Tangle Extract through Fermentation by Aspergillus oryzae", Fisheries and Aquatic Sciences, 13(1), pp.12~17 (2010), 한국수산과학회
- Bastien CH, "Precipitating factors of insomnia", Behav Sleep Med, 2, pp.50~62 (2004)
- Bressler R, "Principles of drug therapy for the elderly patient", Mayo Clin Proc, 78, pp.1564~1577 (2003)
- 최영주, "기장산과 완도산 건 다시마의 무기성분 및 생리활성 분석", 생명과학회지, 18(4), pp.474~481 (2008), 한국생명과학회
- 엄성환, "다시마 추출액의 항산화 및 항염증 활성에 대한 효모 발효의 영향", 한국수산과학회지, 43(2), pp.117~124 (2010), 한국수산과학회
- Gallopin T, "Identification of sleep-promoting neurons in vitro", Nature, 404, pp.992~995 (2004)
- Hick RA, "Level of stress and sleep duration", Percept Mot Skills, 64, pp.44~46 (1987)
- Kang TJ, "Generation and utilization of GABA", Biowave, 9, pp.1~18 (2007)
- Krueger JM, "Humoral regulation of physiological sleep: Cytokines and GHRH", J Sleep Res, 1, pp.53~59 (1999)
- Lee B-J, "Antioxidant activity and γ-aminobutyric acid (GABA) content in sea tangle fermented by Lactobacillus brevis BJ20 isolated from tranditional fermented foods", Food Chemistry, 122, pp.271~276 (2010)[DOI]
- Lee JY, "The influence of acute cerebral infarction on the circadian rhythm of melatonin secretion", J Korean Neurol, 19, pp.359~363 (2001)
- Leventhal AG, "GABA and its agonists improved visual cortical function in senescent monkeys", Science, 300, pp.812~815 (2003)
- Masaki H, "Active oxygen scanvenging activity of plant extracts", Biol Pharm Bull, 18, pp.162~166 (1995)
- McKernan RM, "Which GABAA-receptor subtypes really occur in the brain?", Trends Neurosci, 19, pp.139~143 (1996)
- Mody I, "Bringing the cleft at GABA synapses in the brain", Trends Neurosci, 17, pp.517~525 (1994)
- Nanjo F, "Scavenging effects of tea catechins and their derivatives on 1,1-diphenyl-2-picrylhydrazyl radical", Free Radical Biology and Medicine, 21, pp.895~902 (1996)
- Oh SH, "Brown rice extracts with enhanced levels of GABA stimulate immune cells", FOOD SCIENCE AND BIOTECHNOLOGY, 12, pp.248~252 (2003), KOREAN SOC FOOD SCIENCE TECHNOLOGY
- 오찬호, "Effects of Germinated Brown Rice Extracts with Enhanced Levels of GABA on Cancer Cell Proliferation and Apoptosis", Journal of Medicinal Food, 7(1), pp.19~23 (2004), 한국식품영양과학회
- Roehrs T, "Sedative, memory, and performance effects of hypnotics", Psychopharmacology, 116, pp.130~134 (1994)
- 김현숙, "생강과 톳 추출물이 마우스의 대식 세포에서 Nitric oxide(NO) 생성에 미치는 영향", 한국식품영양학회지, 19(3), pp.327~331 (2006), 한국식품영양학회
- Sherin JE, "Innervation of histaminergic tuberomammillary neurons by GABAergic and galaninergic neurons in the ventrolateral preoptic nucleus of the rat", J Neurosci, 18, pp.4705~4721 (1998)
- Szabadi E, "Drugs for sleep disorders: Mechanisms and therapeutic prospects", Br J Clin Pharmacol, 61, pp.761~766 (2006)[DOI]
- 송호수, "유산균 발효에 의한 톳 (Hizikia fusiforme) 추출액의 이화학적 및 관능적 특성 변화", 한국수산과학회지, 44(2), pp.104~110 (2011), 한국수산과학회
- Weller L, "Hassles, uplifts and quality of sleep", Percept Mot Skills, 76, pp.571~576 (1993)
- Zhao GR, "Antioxidant activities of Salvia miltiorrhiza and Panax notoginseng", Food Chemistry, 99, pp.767~774 (2006)[DOI]
- Zhdanova IV, "Advances in the management of insomnia", Expert Opin Pharmacother, 5, pp.1573~1579 (2004)