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KMID : 1134820140430010080
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Journal of the Korean Society of Food Science and Nutrition
2014 Volume.43 No. 1 p.80 ~ p.85
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Antioxidative Activity of Mushroom Water Extracts Fermented by Lactic Acid Bacteria
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Yang Hee-Sun
Choi Yu-Jin
Oh Hyun-Hee
Moon Joon-Seong
Jung Hoo-Kil
Kim Kyeong-Je
Choi Bong-Suk
Lee Jung-Won
Huh Chang-Ki
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Abstract
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This study was focused on the development of fermented mushroom water extracts with antioxidative activities. Mushroom water extracts were fermented with Bifidobacterium bifidum, Lactobacillus plantarum, Lactobacillus acidophilus, Leuconostoc lactis, Streptococcus thermophilus and Lactobacillus sakei subsp. LI033 was isolated from kimchi. Fermented mushroom water extracts increased DPPH and ABTS radical scavenging activities in a dose-dependent manner. However, radical scavenging activity of fermented Phellinus linteus and Ganoderma lucidum water extracts was decreased compared to non-fermented mushroom water extracts. Antioxidative activity of fermented mushroom water extracts was also confirmed by xanthin oxidase (XO) inhibition and superoxide dismutase (SOD) activities at the same concentration. As the fermentation progressed, fermented mushroom water extracts increased XO inhibition activity and SOD activity. In conclusion, fermented mushroom water extracts were tentatively identified to enhance enzyme activity.
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KEYWORD
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fermentation, mushroom, lactic acid bacteria, antioxidative activity
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