Fisheries and Aquatic Sciences

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Enhancement of Polyphenol Content and Antioxidant Activity of Brown Alga Eisenia bicyclis Extract by Microbial Fermentation

  • Eom, Sung-Hwan (Department of Food Science and Technology, Pukyong National University) ;
  • Kang, Young-Mi (Marinebioprocess Co., Ltd.) ;
  • Park, Jae-Hong (Department of Food Science and Technology, Pukyong National University) ;
  • Yu, Dae-Ung (Department of Food Science and Technology, Pukyong National University) ;
  • Jeong, Eun-Tak (SNTECH Co., Ltd.) ;
  • Lee, Myung-Suk (Department of Microbiology, Pukyong National University) ;
  • Kim, Young-Mog (Department of Food Science and Technology, Pukyong National University)
  • Received : 2011.07.27
  • Accepted : 2011.08.10
  • Published : 2011.09.30
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Abstract

The objective of this study was to select an effective microbial strain to improve the functional qualities of Eisenia bicyclis water extract by fermentation. For this purpose, several microorganisms isolated from traditional Korean fermented foods were inoculated and cultivated in E. bicyclis water extract. Ultimately, yeast strain YM-1 was selected for further study based on its total phenolic compound (TP) content and antioxidant activity, which were enhanced by microbial fermentation. The extract fermented by YM-1 exhibited a superior TP content and 2,2'-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity compared to extracts fermented by other microbes. The highest TP content and DPPH radical scavenging activity were observed after one day of YM-1 fermentation. Yeast strain YM-1 was identified as Candida utilis based on an analysis of its physiological characteristics. During fermentation of the extract by C. utilis YM-1, no significant difference was observed in the proximate composition, including moisture, crude lipid, crude protein, and crude ash. Fermentation by C. utilis YM-1 resulted in enhanced biological activity, including increases in the TP content and antioxidant activity. Thus, fermentation by C. utilis YM-1 is an attractive strategy for developing value-added food ingredients.

Keywords

References

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