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KMID : 0613820180280040444
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Journal of Life Science
2018 Volume.28 No. 4 p.444 ~ p.453
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Antioxidant and Whitening Effects of the Fermentation of Barley Seeds (Hordeum vulgare L.) Using Lactic Acid Bacteria
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Lee Jun-Hyeong
Yoon Yeo-Cho
Kim Jung-Kyu
Park Ye-Eun
Hwang Hak-Soo
Kwon Gi-Seok
Lee Jung-Bok
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Abstract
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Barley (Hordeum vulgare L.), of the Poaceae/Gramineae family, is a common grain in the surrounding area. It has been used in Ancient Egyptian medicine and it has been used worldwide for many years as food and as an ingredient in beer. Barley has been reported to have anti-inflammatory, anti -carcinogenic and anti-diabetic effects. So far, a lot of research has been done on barley but the effects of fermented barley seeds with lactic acid bacteria have not been studied largely. In this study, we investigated the effects of ethanol-extracted barley seeds after their fermentation with lactic acid bacteria. The biological activities of fermented barley seeds with lactic acid bacteria and non-fermented barley seeds were analyzed for total polyphenol content, total flavonoid content, DPPH radical scavenging, superoxide dismutase-like activity and tyrosinase inhibition. These results showed that fermented barley seeds with lactic acid bacteria have more advanced anti-oxidant and whitening properties than non-fermented barley seeds. Hence, we suggest that fermenting barley seeds with lactic acid bacteria can be an impressive material in the food and cosmetic industries.
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KEYWORD
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Antioxidant, barley seeds, fermentation, lactic acid bacteria, whitening
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