유산균 발효에 의한 톳 (Hizikia fusiforme) 추출액의 항산화 및 항염증 활성 증가
Enhancement of the Antioxidant and Anti-inflammatory Activity of Hizikia fusiforme Water Extract by Lactic Acid Bacteria Fermentation
2
조회
0
다운로드
27
인용
0
참고문헌
키워드
초록
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-α and iNOS).
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-α and iNOS).
참고문헌 (32)
- Abdussalam S, "Drugs from seaweeds", Med Hypotheses, 32, pp.33~35 (1990)
- 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
- Bradford MM, "Rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding", Anal Biochem, 72, pp.248~254 (1976)
- Do JR, "Dietary fiber contents of marine algae and extraction condition of the fiber", Korean J Fish Aquat Sci, 30, pp.291~296 (1997)
- 엄성환, "다시마 추출액의 항산화 및 항염증 활성에 대한 효모 발효의 영향", 한국수산과학회지, 43(2), pp.117~124 (2010), 한국수산과학회
- Guo Q, "ESR study on the structure-antioxidant activity relationship of tea catechins and their epimers", BBA, 1427, pp.13~23 (1999)
- 허성일, "민들레 추출물의 항산화 활성 및 세포독성 효과", 생약학회지, 39(3), pp.255~259 (2008), 한국생약학회
- Hiramoto K, "Generation of DNA-breaking activity in the Maillard reaction of glucose-amino acid mixtures in a solid system", Mutat Res, 285, pp.191~198 (1993)
- Hurch FC, "Antithrombotic activity of fucoidan with heparin co-factor Ⅱ, antithrombin Ⅲ and thrombin", J Biol Chem, 6, pp.361~375 (1989)
- 장승은, "식이 중 칼슘수준과 톳 첨가가 난소절제한 흰쥐의 골지표와혈청 지질 함량에 미치는 영향", 한국영양학회지, 40(5), pp.419~427 (2007), 한국영양학회
- Jung BM, "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, pp.1184~1189 (2001)
- 강영미, "Lactobacillilus brevis를 이용한 다시마 발효물의 알코올 분해 활성", 한국수산과학회지, 43(1), pp.1~5 (2010), 한국수산과학회
- 김한혁, "섬쑥부쟁이(Aster glehni Fr. Schm.) 분획물의 항산화 및 항염증 활성", 한국미생물·생명공학회지, 38(4), pp.434~441 (2010), 한국미생물·생명공학회
- 김해섭, "미생물을 이용한 해조류의 가수분해 및 이용 II.돌가사리, 톳 및 가시파래를 가수분해시키는 미생물군의 탐색", 한국식품영양학회지, 15(3), pp.257~266 (2002), 한국식품영양학회
- 김진아, "건조방법에 따른 해조류(톳)의 생리활성 성분 및 항산화 활성의 변화", 한국식생활문화학회지, 19(2), pp.200~208 (2004), 한국식생활문화학회
- Kim KI, "Studies on the blood anticogulant polysaccharide isolated from hot water extracts on Hizikia fusiforme", J Korean Soc Food Sci Nutr, 27, pp.1204~1210 (1998)
- Kim SH, "Antitumor effect of water-soluble extracts of plants-herbs, seaweeds, and mushrooms in cheju island", 석사, pp.1990
- Kim SH, "Extraction yields of Hizikia fusiforme. by solvents and their antimicrobial effects", Korean J Fish Aquat Sci, 27, pp.462~468 (1994)
- Koo JG, "Chemical properties of fucoidans from Hizikia fusiformis and Sargassum fulvellum", Korean J Fish Aquat Sci, 28, pp.659~666 (1995)
- Koo JG, "Rheological properties of fucoidans from Laminaria religiosa, sporophylls of Undaria pinnatifida, Hizikia fusiforme and Sagassum fulvellum in Korea", J Korean Fish Soc, 30, pp.329~333 (1997)
- Kuppusamy P, "Characterization of free radical generation by xanthine oxidase", J Biol Chem, 264, pp.9880~9884 (1989)
- Lim SB, "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, pp.68~73 (1995)
- 이승재, "Free Radical Scavenging Activity of β-chitooligosaccharides", Journal of Chitin and Chitosan, 14(1), pp.24~28 (2009), 한국키틴키토산학회
- Masaki H, "Active oxygen scavenging activity of plant extracts", Biol Pharm Bull, 18, pp.162~166 (1995)
- Nanjo F, "Scavenging effects of tea catechins and their derivatives on 1,1-diphenyl- 2-picrylhydrazyl radical", Free Radical Biol Med, 21, pp.895~902 (1996)
- 박기의, "톳 자숙액 에탄올 추출물의 항산화 활성", Journal of the Korean Society for Applied Biological Chemistry, 48(4), pp.435~439 (2005), 한국응용생명화학회
- Pyo-Jam Park, "Alkyl Radical Scavenging Activity of Sulfated Chitooligosaccharides by Electron Spin Resonance Spectrometry", Journal of Chitin and Chitosan, 12(1), pp.6~10 (2007), 한국키틴키토산학회
- Rosen GM, "Spin trapping of superoxide and hydroxyl radicals", Methods Enzymol, 105, pp.198~209 (1984)
- 김현숙, "생강과 톳 추출물이 마우스의 대식 세포에서 Nitric oxide(NO) 생성에 미치는 영향", 한국식품영양학회지, 19(3), pp.327~331 (2006), 한국식품영양학회
- Shan BE, "Immunomodulating acitivity of seaweed extract on hu-man lymphocytes in vitro", Int J Immuno- pharmacol, 21, pp.59~70 (1999)
- 손재학, "톳분획물의 항균 및 암세포 증식 억제효과", 한국영양학회지, 39(5), pp.444~450 (2006), 한국영양학회
- 송호수, "유산균 발효에 의한 톳 (Hizikia fusiforme) 추출액의 이화학적 및 관능적 특성 변화", 한국수산과학회지, 44(2), pp.104~110 (2011), 한국수산과학회