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http://dx.doi.org/10.5657/KFAS.2017.0359

Fermented Saccharina japonica with Phellinus linteus Mycelia Enhances its Radical Scavenging Activities  

Kim, Yon-Suk (Department of Biotechnology, Konkuk University)
Park, Pyo-Jam (Department of Biotechnology, Konkuk University)
Jeong, Jae-Hyun (Department of Food Science and Technology, Korea National University of Transportation)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.50, no.4, 2017 , pp. 359-365 More about this Journal
Abstract
To develop new functional materials, Saccharina japonica (S. japonica) was cultivated with Phellinus linteus (P. linteus) mycelia by solid culture. S. japonica was fermented with P. linteus mycelia. The various radical scavenging activities of extracts of fermented S. japonica with P. linteus mycelia (FSPM) were investigated and compared to the antioxidant capabilities of unfermented S. japonica and P. linteus mycelia. The antioxidant activities of FSPM extracts were evaluated using ferric reducing antioxidant power (FRAP) and 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity. FSPM showed stronger free radical scavenging abilities than P. linteus mycelia or S. japonica alone. These results indicate that fermentation of S. japonica changes its chemical nature and could provide beneficial antioxidant effects.
Keywords
Radical scavenging; Phellinus linteus; Fermentation; Saccharina japonica;
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