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KMID : 0613820100200111711
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Journal of Life Science
2010 Volume.20 No. 11 p.1711 ~ p.1717
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Fibrinolytic Activity and Antioxidant Effects of the Newly Developed Agabean Fermented of Product Produced by Bacillus sp.
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Kim Sung-Ryeal
Kim Min-Jeong
Lee Hye-Hyeon
Seo Min-Jeong
Kang Byoung-Won
Joo Woo-Hong
Park Jeong-Uck
Rhu Eun-Ju
Hwang Young-Hyun
Jeong Yong-Kee
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Abstract
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In this study, fibrinolytic activities of fermented yellow agabean (FYA) and black agabean (FBA), and the antioxidation efficiencies of 70% ethanol extract of fermented yellow agabean (FYAE) and black agabean (FBAE) were investigated by selecting Bacillus sp. sm26 strain. Fibrinolytic activities of FYA and FBA were 6.38±0.5 and 6.83±0.5 U/ml, which were 1.3 and 1.4 times higher than that of FSB, respectively. With regard to total phenolic contents, FYAE and FBAE were 3.40±0.44 ㎎/g and 2.45±0.20 ㎎/g respectively, suggesting that their contents were about twice as high as that of fermented soybean extract (FSBE) used as a control. In comparison with FSBE, total protein and sugar contents of FYAE were 0.56±0.11 and 2.41±0.48 ㎎/g, respectively, and those of FBAE were 0.39±0.12 and 2.72±0.63 ㎎/g, respectively. This result suggests that FYAE was 4.7 and 1.7 times higher than FSBE, respectively. The DPPH radical scavenging activity of FBAE was 79% at 1 ㎎/ml, which was highest among the fermented bean extracts, and was twice as high as FSBE in regards to activity. In addition, FBAE exhibited the highest reducing power at 1 ㎎/ml, which was higher than FSBE by two-fold. With regard to lipid peroxidation, FBAE and FYAE were 93% and 80% at 1 ㎎/ml, which were 3 and 2.5 times higher than FSBE, respectively. Of note, the hydrogen peroxide scavenging activities of FBAE and FYAE were 82% and 54% at 1 ㎎/ml, offering activity that was 4 and 2.5 times higher than FSBE, respectively. Based on these results, the fibrinolytic activity and antioxidation efficiency of the fermented agabeans were significantly higher than other soybeans. Therefore, these studies may suggest that the functional agabeans can be a potential candidate for a natural functional food.
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KEYWORD
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Fibrinolytic activity, antioxidant activity, Bacillus sp., fermented yellow agabean (FYA), fermented blackaga bean (FBA)
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