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http://dx.doi.org/10.5352/JLS.2011.21.1.81

Biological Activity and Biochemical Properties of Silkworm (Bombyx mori L.) Powder Fermented with Bacillus subtilis and Aspergillus kawachii  

Cha, Jae-Young (Technical Research Institute, Daesun Distilling Co., Ltd.)
Kim, Yong-Soon (Department of Agricultural Biology, National Academy of Agricultural Science, RDA)
Ahn, Hee-Young (Department of Medical Biosciences, Graduate School, Dong-A University)
Kang, Min-Jung (Department of Medical Biosciences, Graduate School, Dong-A University)
Heo, Su-Jin (Department of Medical Biosciences, Graduate School, Dong-A University)
Cho, Young-Su (Department of Biotechnology, Dong-A University)
Publication Information
Journal of Life Science / v.21, no.1, 2011 , pp. 81-88 More about this Journal
Abstract
Biological activities (${\alpha},{\alpha}-diphenyl-${\beta}$-picrylhydrazyl (DPPH) free radical scavenging activity, fibrinolytic activity and reducing power) and biochemical properties (protein content and electrophoretical protein patterns) were examined in solid state fermentation with Bacillus subtilis and Aspergillus kawachii using silkworm powder (SP) as substrate. The highest protein contents and free radical scavenging activities were seen in the SP fermented for 12 days with B. subtilis and A. kawachii, and these were in a time-dependent manner. The highest reducing power was seen in the SP fermented for 6 days with B. subtilis and for 12 days with A. kawachii, respectively. The highest fibrinolytic activities were seen in silkworm fermented for 6 days with B. subtilis and A. kawachii, but this activity was higher in the A. kawachii fermented SP than that of B. subtilis. When total protein patterns were analyzed by SDS-polyacrylamide gel electrophoresis (PAGE), the proteins of the SP fermented with B. subtilis for 3 days were completely degraded, while the protein degradation in the SP fermented with A. kawachii occurred after 12 days and this degradation increased proportionally to culture time. As a result, the SP fermented with both B. subtilis and A. kawachii showed higher fibrinolytic activities after 6 days of fermentation and antioxidative activity after 12 days, indicating that physiological activities of the fermented SP using these strains were highly improved compared to the unfermented SP, and that this compound could be a candidate material as a dietary supplement of healthy functional foods.
Keywords
Fermented-silkworm powder; antioxidation; B. subtilis; A. kawachii; fibrinolytic activity;
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