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http://dx.doi.org/10.3746/jkfn.2014.43.1.080

Antioxidative Activity of Mushroom Water Extracts Fermented by Lactic Acid Bacteria  

Yang, Hee Sun (Imsil Research Institute of Cheese Science)
Choi, Yu Jin (Imsil Research Institute of Cheese Science)
Oh, Hyun Hee (Imsil Research Institute of Cheese Science)
Moon, Joon Seong (Imsil Research Institute of Cheese Science)
Jung, Hoo Kil (Imsil Research Institute of Cheese Science)
Kim, Kyung Je (Janghung Research Institute for Mushroom Industry)
Choi, Bong Suk (Janghung Research Institute for Mushroom Industry)
Lee, Jung Won (Janghung Research Institute for Mushroom Industry)
Huh, Chang Ki (Imsil Research Institute of Cheese Science)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.43, no.1, 2014 , pp. 80-85 More about this Journal
Abstract
This study was focused on the development of fermented mushroom water extracts with antioxidative activities. Mushroom water extracts were fermented with Bifidobacterium bifidum, Lactobacillus plantarum, Lactobacillus acidophilus, Leuconostoc lactis, Streptococcus thermophilus and Lactobacillus sakei subsp. LI033 was isolated from kimchi. Fermented mushroom water extracts increased DPPH and ABTS radical scavenging activities in a dose-dependent manner. However, radical scavenging activity of fermented Phellinus linteus and Ganoderma lucidum water extracts was decreased compared to non-fermented mushroom water extracts. Antioxidative activity of fermented mushroom water extracts was also confirmed by xanthin oxidase (XO) inhibition and superoxide dismutase (SOD) activities at the same concentration. As the fermentation progressed, fermented mushroom water extracts increased XO inhibition activity and SOD activity. In conclusion, fermented mushroom water extracts were tentatively identified to enhance enzyme activity.
Keywords
fermentation; mushroom; lactic acid bacteria; antioxidative activity;
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Times Cited By KSCI : 28  (Citation Analysis)
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