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KMID : 1134820220510101027
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Journal of the Korean Society of Food Science and Nutrition
2022 Volume.51 No. 10 p.1027 ~ p.1035
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Antioxidant and Immunomodulatory Effect of Lactic Acid Bacteria Fermented Barley Sprout Hot Water Extract
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Kim Geun-Seop
Yang Kee-Heun
Kim Hong-Kook
Kim Ji-Eun
Yun Ha-Neul
Yu Ji-Woong
Kim Byeong-Soo
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Abstract
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Barley (Hordeum vulgare) is a major crop that is commonly consumed in Korea and abroad. Barley sprouts are more nutritious than conventional barley and are known to have significant health benefits. In this study, we femented the hot water extract of barley sprout (BS) with Lactobacillus plantarum KCL005(P) and Lueconostoc mesenteroides KCL007(M) to confirm the changes in the total phenolic and flavonoid contents, as well as antioxidant activity and immunomodulatory effects in RAW 264.7 cells. The total phenolic and flavonoid content increased in both BSP and BSM. The DPPH radical scavenging activity was increased by 59.93% in BSP and 47.09% in BSM, and the ABTS radical scavenging activity was increased by 65.70% in BSP and 57.09% in BSM. When the BS fermentation product was used to treat RAW 264.7 cells, it was observed that nitric oxide production increased in a dose-dependent manner, and mRNA gene expression of iNOS, COX-2, TNF-α, IL-1β, and IL-6 also increased in the same manner. These results suggest that BS fermented with probiotics may be useful as a potential antioxidant and immunomodulatory functional food for enhancing health.
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KEYWORD
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barley sprou, lactic acid bacteria, fermentation, antioxidant effect, immunomodulatory effect
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