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KMID : 1134820070360040395
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 4 p.395 ~ p.399
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The Functionality of the Saltwort (Salicornia herbacea L.) Extract Fermented Juice
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Song Tae-Cheol
Lee Chang-Ho
Kim Young-Eon
Kim In-ho
Han Dae-Seok
Yang Dong-Heum
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Abstract
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The purpose of this study was to investigate the antioxidant and fibrinolytic activities of saltwort fermented juice. Saltwort extract was fermented using lactic acid bacteria at 30℃ for 3 days and the fermented juice was analyzed for its functionality as a potential functional food source. The addition of sugar improved the cell viability during fermentation of saltwort. At the concentration of 50%, lyophilized fermented juice showed DPPH-radical scavenging activities of 23.7% and SOD-likely activity of 34.5%. Fibrinolytic activity of fermented juice was also observed at a concentration of 25%. In conclusion, saltwort fermented juice appears to have not only anti-oxidant effect but also cardiovascular protection.
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KEYWORD
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saltwort, Lactobacillus, Salicornia herbacea L., fermented juice, anti-oxidant activity, fibrinolytic activity
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