|
KMID : 1007520090180030761
|
|
Food Science and Biotechnology
2009 Volume.18 No. 3 p.761 ~ p.765
|
|
|
Functional Properties of Squid By-products Fermented by Probiotic Bacteria
|
|
Xu Hua
Choi Geun-Pyo
Lee Hyeon-Yong
Ahn Ju-Hee
Gou Jing-Yu
|
|
|
Abstract
|
|
|
|
The effects of probiotic bacteria on the functional properties of squid by-products were investigated duringfermentation. Bifidobacterium longum, Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus casei, Lactobacillusparacasei, Lactobacillus rhamnosus, and Pediococcus acidilactici were used to ferment the squid by-products for 96 hr at37oC. The numbers of all probiotics increased to 107-108 CFU/g after 96hr fermentation. No substantial pH changes wereobserved. L. rhamnosus and P. acidilactici showed the highest 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activities.Interleukin-6 (IL-6) and tumor necrosis factor-α (TNF-α) secreted from B cells increased after adding the extracts ofprobiotic-fermented squid by-products. The human NK cells were grown well in the B cell-growing broth cultured with theextracts of squid by-products fermented by L. rhamnosus and P. acidilactici. Trimethylamine (TMA) and dimethylamine(DMA) contents were significantly decreased after probiotic-fermentation. Therefore, L. rhamnosus GG and P. acidilactici canbe used for the fermentation of squid by-products and their use would provide benefits in functional food products.
|
|
|
KEYWORD
|
|
|
probiotic bacterium, 2, 2-diphenyl-1-picrylhydrazyl (DPPH), trimethylamine, dimethylamine, squid by-product, interleukin-6, tumor necrosis factor-α
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|
|