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KMID : 0613820190290050596
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Journal of Life Science
2019 Volume.29 No. 5 p.596 ~ p.606
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Antioxidant and Anti-inflammatory Activities of Water and the Fermentation Liquid of Sea Tangle (Saccharina japonica)
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Jung Kyong-Im
Kim Bo-Kyung
Kang Jeong-Hyeon
Oh Geun-Hye
Kim Mi-Hyang
Kim In-Kyung
Kim Mi-Hyang
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Abstract
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The study investigated the physiochemical properties and the antioxidant and anti-inflammatory activities of the sea tangle (Saccharina japonica) in a water extract before (STWE) and after (STFL) fermentation with Lactobacillus brevis. The pH values of STWE and STFL were 6.18 and 4.16, and the sugar contents were 8.50°Brix and 7.40°Brix, respectively. The main free amino acids of STWE and STFL were glutamic acid, aspartic acid, and alanine, and the γ-amino butyric acid (GABA) content was increased by fermentation. The total polyphenol contents of STWE and STFL were 498.29 and 615.77 mg gallic acid equivalent (GAE)/ml, respectively. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities of STWE and STFL were markedly increased in a dose-dependent manner, and revealed about 89.89% and 96.94% activities, respectively, at 10% concentration (p<0.05). The superoxide dismutase (SOD) activities of STWE and STFL were also markedly increased in a dose-dependent manner, and the activity of STFL was significantly increased when compared with STWE (p<0.05). The anti-inflammatory activity was examined in lipopolysaccharide (LPS)-stimulated RAW 264.7 cells. STWE and STFL decreased the production of reactive oxygen species (ROS), which had levels of about 189.90% and 174.69% at 1% concentration, respectively (p<0.05). The contents of pro-inflammatory cytokines, such as tumor necrosis factor-alpha (TNF-α) and interleukin-6 (IL-6), were decreased more by addition of STFL than by addition of STWE. The STWE and STFL showed high antioxidant and anti-inflammatory activity, and these activities were increased by fermentation. Therefore, sea tangle extracts can be used as functional food materials.
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KEYWORD
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Anti-inflammatory, antioxidant, cytokines, fermentation, sea tangle
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