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KMID : 1134820200490111194
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 11 p.1194 ~ p.1201
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Evaluation of Biological Activities of Sargassum horneri Fermented by Microorganisms
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Kang So-Mi
Lee Cheol
Jeong Da-Hye
Kim Ji-Won
Boo Kyung-Hwan
Kim Jae-Hoon
Kim Chang-Sook
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Abstract
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We conducted a preliminary evaluation of the biological activities of fermented Sargassum horneri. We used 3 bacterial strains, namely, Bacillus amyloliquefaciens, Lysinibacillus xylanilyticus, and Lactobacillus casei to ferment S. horneri and then tested its antioxidant activity and anti-inflammatory activity. The polyphenol content of fermented S. horneri increased marginally to about 2∼9% compared to the control group, but the total flavonoid content increased significantly to about 39∼104%. The 2,2-diphenyl-1-picrylhydrazyl and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity of fermented S. horneri were higher compared to that of non-fermented samples. This was associated with an increase in total phenol and total flavonoid content. The anti-inflammatory effect of fermented S. horneri was measured in lipopolysaccharide (LPS)-stimulated RAW 264.7 cells. The nitric oxide (NO) production inhibitory activity of fermented groups increased by about 8∼21% compared to the non-fermented sample and showed concentration-dependent NO production inhibitory activity. Also, these fermented groups showed inhibitory activity against inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) expression compared to the control group. It is suggested that the NO production inhibition by fermentation is due to iNOS and COX-2 expression inhibition. These results are considered to be important inputs for the study of the separation and utilization of active ingredients with antioxidant and anti-inflammatory effects using fermented S. horneri, which may have a potential application in the development of biomaterials such as functional foods. Further studies on other biological effects of the active ingredients should be conducted in the future.
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KEYWORD
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anti-inflammatory, antioxidation, fermentation, Sargassum horneri
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