Comparison of biological activities in Sargassum siliquanstrum fermented by isolated lactic acid bacteria

Brown alga Sargassum siliquanstrum was fermented by isolated lactic acid bacteria including Weissella sp. SH-1, Lactobacillus sp. SH-1, Leuconostoc sp. SH-1, and Streptococcus sp. SH-1, which could efficiently utilize its biologically active materials. Total polyphenol contents, total flavonoid cont...

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Published in:Biotechnology and bioprocess engineering 2015, 20(2), , pp.341-348
Main Authors: Lee, Sol-Ji, Lee, Dong-Geun, Park, Seong-Hwan, Kim, Mihyang, Kong, Chang-Suk, Kim, Yuck-Young, Lee, Sang-Hyeon
Format: Article
Language:English
Subjects:
Algae
Analysis
Antioxidants
Bacteria
Biotechnology
Chemistry
Chemistry and Materials Science
enzyme inhibition
Enzymes
Ethanol
Fermentation
Flavonoids
Food
free radical scavengers
Industrial and Production Engineering
lactic acid bacteria
Lactobacillus
Leuconostoc
peptidyl-dipeptidase A
Phenols
Polyphenols
Research Paper
Sargassum
Streptococcus
Studies
Weissella
생물공학
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Summary:Brown alga Sargassum siliquanstrum was fermented by isolated lactic acid bacteria including Weissella sp. SH-1, Lactobacillus sp. SH-1, Leuconostoc sp. SH-1, and Streptococcus sp. SH-1, which could efficiently utilize its biologically active materials. Total polyphenol contents, total flavonoid contents and angiotensin converting enzyme inhibitory activities were measured after confirmation of pH and 2,2-diphenylpicrylhydrazyl (DPPH) radical scavenging activities. pH and DPPH radical scavenging activities plateaued after 2 days fermentation for each bacterium. Fermentation without algal debris showed better biological activities than fermentation with debris. Fermentation increased DPPH radical scavenging activities from 3.13% to 16.85% compared with non-fermented condition, with Lactobacillus sp. SH-1 being the most efficient. Weissella sp. SH-1 and Leuconostoc sp. SH-1 increased total polyphenol contents by 18.43% and total flavonoid contents by 5.70%, respectively, compared with non-fermented condition. Fermentation by Lactobacillus sp. SH-1 showed the highest angiotensin converting enzyme inhibitory activity (73.93%). Biological activities of S. siliquanstrum were upgraded by isolated lactic acid bacteria, which might be exploited in the development of functional materials or healthy drink products.
ISSN:1226-8372
1976-3816
DOI:10.1007/s12257-015-0112-2