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KMID : 0364820140500010060
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Korean Journal of Microbiology
2014 Volume.50 No. 1 p.60 ~ p.66
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Characteristics of Fermented Omija (Schizandra chinensis Baillon) Sugar Treatment Extracts by Lactobacillus sp.
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Park Se-Cheol
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Abstract
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This study was carried out to investigate the characteristics of FOST (fermented omija sugar treatment extracts) using Lactobacillus brevis HLJ59. Antioxidant activities of FOST were evaluated through viable cell number of L. brevis HLJ59, DPPH radical scavenging activity, reducing power and SOD-like activity, compared to non-FOST(non-fermented omija sugar treatment extracts). Also it was to evaluate Angiotensin Converting Enzyme (ACE) and Urease inhibitory activity of FOST. The viable cell number of L. brevis was about 2.05±0.21×108, 6.31±0.56×1011, and 8.14±0.14×109 at ×2, ×5, and ×10 dilution, respectively. DPPH radical scavenging activity of FOST was about 60.3%, 71.8%, and 44.5% at ×2, ×5, and ×10 dilution, respectively. The reducing power of FOST was about 0.92, 1.19, and 0.73 (OD at 700 nm) at ×2, ×5, and ×10 dilution, and SOD-like activity of FOST was about 50.4%, 53.7%, and 33.4% at ×2, ×5, and ×10 dilution, respectively. ACE and Urease inhibitory activity by FOST was about 47.4%, 78.2%, 56.4% and 58.1%, 83.4%, 63.2% at ×2, ×5, and ×10 dilution, respectively. The results indicated that the fermentation of omija sugar treatment extracts using Lactobacillus brevis HLJ59 increased the antioxidant activities campared to the non-fermented omija sugar treatment extracts.
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KEYWORD
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Lactobacillus sp., fermentation, omija
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