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The Korean Society for Biotechnology and Bioengineering (한국생물공학회)
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Enhancement of Antioxidant Activity, Total Phenolic and Flavonoid Content of Saccharina japonica by Submerged Fermentation with Aspergillus oryzae

Aspergillus oryzae 심부배양에 의한 다시마의 항산화능, 총페놀 및 플라보노이드 함량의 증대

  • Rafiquzzaman, S.M. (Dept. of Biotechnology, Pukyong National University) ;
  • Kong, In-Soo (Dept. of Biotechnology, Pukyong National University) ;
  • Kim, Jin-Man (Department of Biotechnology, CNU Brewing Science and Technology Institute, Chonnam National University)
  • ;
  • 공인수 (부경대학교 생물공학과) ;
  • 김진만 (전남대학교 생명산업공학과)
  • Received : 2015.01.07
  • Accepted : 2015.02.25
  • Published : 2015.02.27
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Abstract

The current investigation was carried out to explore the possibility of submerged fermentation of Saccharina japonica as sole substrate using Aspergillus oryzae. In this study we used 2% S. japonica powder as fermentation media for A. oryzae. Fermentation period was optimized by monitoring the fermented sample at regular intervals for a period of 7 days. Results found that a fermentation period of 5 days was effective with maximum desirable characteristics such as total sugar, total phenolic and flavonoid contents. Under optimum fermentation period, fermented extracts showed enhanced antioxidant activity as determined by different assays such DPPH radical scavenging, ABTS scavenging and phosphomolydenum assay. This study provides the information for the enhancement of bioactive molecules in an eco-friendly manner and also paves way towards the development of wide range of seaweed-based functional foods.

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