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KMID : 0613820180280050547
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Journal of Life Science
2018 Volume.28 No. 5 p.547 ~ p.554
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Total Polyphenol Contents, Flavonoid Contents, and Antioxidant Activity of Roasted-flaxseed Extracts Based on Lactic-acid Bacteria Fermentation
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Park Ye-Eun
Kim Byung-Hyuk
Yoon Yeo-Cho
Kim Jung-Kyu
Lee Jun-Hyeong
Kwon Gi-Seok
Hwang Hak-Soo
Lee Jung-Bok
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Abstract
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Flaxseed (Linum usitatissimum L.), also called linseed and one of the raw materials for making linen, is rich in omega-3 fatty acids, vegetable estrogen, α-linolenic acid, and dietary fiber. Studies on flaxseed have reported various additional effects, such as the inhibition of cholesterol, blood clotting, and tumor growth. In this study, we investigated the functional components of flaxseed fermented with lactic-acid bacteria. Lactic-acid bacteria was inoculated into heat-treated (roasted) flaxseed and fermented at 37℃ for 72 hr. The fermented flaxseed was extracted with 70% ethanol and the antioxidant effect of the fermented extracts according to the lactic-acid bacteria was analyzed. It was confirmed that the total polyphenol contents had expanded by about 1.5-8 times, and the total flavonoid contents had increased around 1.2 times in the case of fermented flaxseed with lactic-acid bacteria compared to non-fermented flaxseed (NFFS). DPPH radical scavenging and superoxide dismutase-like activities had increased around 5.6 and 2.3 times, respectively, in the fermented flaxseed compared to the NFFS at 100 ppm concentration. The study concluded that fermentation of flaxseed with lactic-acid bacteria is possible and that it is effective to increase the antioxidant effects of flaxseed. These results can be applied to the development of improved foods and cosmetic materials.
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KEYWORD
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Antioxidant, fermentation, flaxseed, lactic acid bacteria, Linum usitatissimum L.
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