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KMID : 0881720180330050369
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Journal of Food Hygiene and Safety
2018 Volume.33 No. 5 p.369 ~ p.374
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Properties of Aqueous Extract of Protaetiabrevitarsis Larva and Mountain Ginseng Fermented by Lactobacillus Brevis
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Lee Young-Duck
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Abstract
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In this study, Lactobacillus brevis SM61 from traditional Kimchi was used for fermentation of aqueous extract of Protaetia brevitarsis larva and mountain ginseng. As measured by MTT assay, aqueous extract of P. brevitarsis larva and fermented mixture of aqueous extract and mountain ginseng did not show specific cellular toxicity in RAW264.7 cells until a concentration of 5-1000 μg/mL. The polyphenol contents was highest in the fermented mixture of aqueous extract and mountain ginseng. DPPH radical scavenging activity was stronger in the fermented mixture of aqueous extract and mountain ginseng than the aqueous extract. Also, antibacterial activity was tested against E. coli, L. monocytogenes and S. aureus. The fermented mixture of aqueous extract and mountain ginseng showed antibacterial activity against the tested bacteria. Therefore, L.brevisSM61 as a starter might be used for improve functionality of P. brevitarsis larva.
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KEYWORD
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Protaetiabrevitarsislarva, Lactobacillus brevis, Fermentation, Antioxidant
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