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http://dx.doi.org/10.3746/jkfn.2011.40.11.1493

Physicochemical Characteristics and Physiological Activities of Naturally Fermented Glasswort (Salicornia herbacea L.) Juice  

Park, Sun-Young (Dept. of Food Engineering and Solar Salt Biotechnology Research Center, Mokpo National University)
Cho, Jeong-Yong (Dept. of Food Engineering and Solar Salt Biotechnology Research Center, Mokpo National University)
Chung, Dong-Ok (Dept. of Culinary Art, Chodang University)
Ham, Kyung-Sik (Dept. of Food Engineering and Solar Salt Biotechnology Research Center, Mokpo National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.40, no.11, 2011 , pp. 1493-1500 More about this Journal
Abstract
We investigated the physicochemical properties and physiological activities of glasswort juice fermented naturally for different periods of time. Glasswort juice fermented for six years (LFGJ) showed higher crude fiber and lower NaCl content than glasswort juice fermented for two years (SFGJ). Fermented glasswort juice contained K, Mg, and Ca as the main minerals, and the mineral content in both SFGJ and LFGJ were similar. The main free amino acids of fermented glasswort juice were determined to be alanine, proline, aspartic acid, and lysine. The leucine and aspartic acid content in LFGJ was higher than that in SFGJ. SFGJ had higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS$^+$) radical-scavenging activities than LFGJ. Fermented glasswort juice showed high ACE inhibition and ${\alpha}$-glucosidase inhibition activities regardless of how long it was fermented. An oral glucose tolerance test was carried out in rats fed diets containing 4% NaCl (control) or 4% NaCl+2% LFGJ (LFGJ). The LFGJ group showed enhanced glucose tolerance compared to the control group.
Keywords
naturally fermented glasswort juice; total phenolic compound; radical-scavenging activity; ACE inhibition activity; ${\alpha}$-glucosidase inhibition activity;
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