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KMID : 0525720190240030199
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Journal of Chitin and Chitosan
2019 Volume.24 No. 3 p.199 ~ p.204
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Antioxidant Activity in GABA Lactic Acid Bacteria Fermentation
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Yoo Seung-Jin
Chin Jong-Eon
Oh Sung-Hoon
Ryu Min-Jung
Hwang Kwon-tack
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Abstract
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In this study, antioxidant activity was investigated in yogurt fermentation using GABA lactic acid bacteria(LAB). In DPPH radical scavenging ability, the control group was 26.71%, the 0.5% GABA LAB culture added group was 50.56%, and the 1% added group was 65.44%. The 2% addition group was the highest with 73.55%, which was significantly higher in proportion to the amount of LAB extract added. In ABTS radical scavenging activity, the control group was 44.01%, and 0.5% to 58.71% of GABA LAB culture extracts, 74.19% to 1%, and 82.41% to 2%. ABTS radical scavenging activity was also significantly increased (P < 0.05) in proportion to the LAB culture extract addition concentration. In the reducing power by FRAP, the control group was 0.43, 0.5% at 0.52, 1% at 0.85, and 2% added group was 1.13, which was the highest in the 2% group. The FRAP value of the control group and the 0.5% group was not significant, and the FRAP value increased significantly as the amount of GABA LAB culture extract increased (P <0 .05). The total polyphenol content was the lowest at 327.54 μg/mL in the control group, and the highest polyphenol content was 368.06 μg/mL in 0.5% to 345.86 μg/mL, 1% to 359.03 μg/mL, and 2%. The flavonoid content was 381.16 CE μg/mL, 416.02 CE μg/mL, 440.04 CE μg/mL and 469.38 CE μg/mL in the control group and 0.5, 1, 2% added GABA LAB culture extracts, respectively. The concentration of GABA LAB culture extract increased significantly (P <0.05). As a result, GABA extract has been identified as a high antioxidant activity in lactic acid bacteria fermented yogurt has the potential to be used as a variety of functional products.
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KEYWORD
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GABA, Lactic acid bacteria, Antioxidant, Functionality, Fermentation
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