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KMID : 0613820140240030304
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Journal of Life Science
2014 Volume.24 No. 3 p.304 ~ p.310
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Evaluation of Biological Activities of Fermented Hizikia fusiformis Extracts
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Park Seong-Hwan
Lee Sol-Jee
Jeon Myeong-Jeong
Kim Seo-yeon
Mun Ok-Ju
Kim Mi-Hyang
Kong Chang-Suk
Lee Dong-Geun
Yu Ki-Hwan
Kim Yuck-Young
Lee Sang-Hyeon
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Abstract
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Antioxidative, immunostimulating, and antihypertensive activities of hot water extracts of fermented Hizikia fusiformis were evaluated. Fermentation with lactic acid bacteria generally increased the biological activities of H. fusiformis. Fermentation with isolated Weissella sp. SH-1 resulted in 13.83-62.15% DPPH radical scavenging activity and 34.90-59.25% SOD-like activity. The maximal inhibition of ACE was 82.25%, and the maximal reduction in NO production was 46.53%. Fermentation with Lactobacillus casei resulted in 11.98-72.84% DPPH radical scavenging activity and 14.17-33.62% of SOD-like activity. The maximal inhibition of ACE was 73.31%, and the maximal reduction in NO production was 65.20%. These results hint at the applicability of fermentation with lactic acid bacteria to improve the diverse biological activities of H. fusiformis and to develop functional materials or foods.
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KEYWORD
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Antihypertension, antioxidation, fermentation, Hizikia fusiformis, immunostimulation
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