Abstract ▼ AI-Helper

The object of this study was to evaluate an effect of lactic acid bacteria (LAB) fermentation on antioxidant and anti-inflammatory activity of edible brown alga Eisenia bicyclis. LAB was inoculated and cultivated in E. bicyclis water extract. The antioxidant activities of extract were then assayed b...

The object of this study was to evaluate an effect of lactic acid bacteria (LAB) fermentation on antioxidant and anti-inflammatory activity of edible brown alga Eisenia bicyclis. LAB was inoculated and cultivated in E. bicyclis water extract. The antioxidant activities of extract were then assayed both before and following fermentation. Antioxidant activity was determined by assaying levels of radical scavenging activity against 2,2′-diphenyl-1-picrylhydrazyl (DPPH), hydroxyl radical and alkyl radical. LAB fermentation of E. bicyclis extract resulted in the enhancement of antioxidant activity. The greatest enhancement of antioxidant activity was seen in the DPPH radical scavenging assay in which E. bicyclis extract fermented by Pediococcus pentosaceus MBP-34 strain for 12 h. In addition, the fermented extract exhibited higher inhibitory activity (98.66%) on nitric oxide productions than those of other LAB fermented extracts and raw extract (189.60%). Thus, the results obtained in this study indicate that fermentation by bacterial strain is an attractive strategy for developing value-added food ingredients.