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題 名 | The Comparison of Antioxidative Properties of Seaweed Oligosaccharides Fermented by Two Lactic Acid Bacteria |
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作 者 | Wu, Shao-chi; Wang, Fu-jin; Pan, Chorng-liang; | 書刊名 | Journal of Marine Science and Technology |
卷 期 | 18:4 2010.08[民99.08] |
頁 次 | 頁537-545 |
分類號 | 463.1 |
關鍵詞 | Agarases; Seaweed oligosaccharides; Lactic acid bacteria; Antioxidative properties; |
語 文 | 英文(English) |
英文摘要 | ABSTRACT The aim of this study was to investigate if the antioxidant properties of lactic acid bacteria (LAB) fermentation products have the potential to be used in future food materials. Twenty four LAB fermentation products, derived from two LAB strains, Enterococcus (Ent.; formerly Streptococcus) faecalis BCRC13076 and/or Lactobacillus (Lb.) rhamnosus BCRC14068 fermented through four seaweed polysaccharide extracts (SwPSExts) from Gelidium sp., Gracilaria sp., Monostroma (Mon.) nitidum, and Porphyra (Por.) dentate or their seaweed-oligosaccharide-lysates (SwOSLys) source digested by agarases, had their antioxidative properties evaluated by six in vitro methods. Seaweed oligosaccharide LAB fermentation product (SwOS-LAFP) showed a significantly greater reducing power, an increased chelating effect upon ferrous ions, an increased inhibition effect upon the hemoglobin-catalyzed peroxidation of linoleic acid, and an increased scavenging capacity upon hydrogen peroxide. However, it showed a reduced activity upon DPPH radicals compared to the seaweed polysaccharide LAB fermentation product (SwPS-LAFP). In 24 LAB fermentation products only two exhibited a scavenging effect upon hydroxyl radicals. These findings demonstrate that SwPS-LAFP and SwOS-LAFP possess significant antioxidant activity and suggest that AgPS-LAFPs and AgOS-LAFSs may be considered among the more promising food components for preventing oxidative damage. I. INTRODUCTION Oxidative stress has been reported to be the result of an imbalance that occurs when survival mechanisms are unable to deal adequately with reactive oxygen species (ROS) in the cells [10, 14, 48]. The interest in ROS in biology and medicine is obvious because of their strong relationship with phenomena such as Alzheimer’s disease [16, 52], arthritis [30], cancer [35, 54], cardiovascular diseases [6, 31], diabetes [2, 8], tissue damage caused by ischemia-reperfusion [47], and Parkinson’s disease [11, 61]. It has been observed that the production of reactive oxygen species (ROS) in algae is stimulated by various environmental stresses, such as high light levels, heavy metals, high salt concentrations, UV irradiation etc. Algae generally have higher antioxidative activity due to a higher content of various nonenzymatic antioxidant components, such as reduced glutathione (GSH), ascorbic acid, α-tocopherol, β-carotenoids, flavonoids, hydroquinones, phycocyanin, proline, mannitol, myoinositol, phenolics, and/or polyamines [15, 41, 51]. As a result, according to many studies in the past few years, algae have become good candidates as a source of natural antioxidants [17, 19, 23, 40, 63]. The ability of lactic acid bacteria to create the low oxidation- reduction potential needed for their optimum growth is probably related to some of these systems [25, 34]. Starter cultures with free radical scavenger properties would be useful in the food manufacturing industry. They could benefit the consumer by providing another dietary source of antioxidants, or by providing probiotic bacteria with the potential of pro |
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