Improvement of Antioxidative Activity by Enzyme Treatment and Lactic Acid Bacteria Cultivation in Black Garlic

채희정,; 박동일,; 이성철,; 오철환,; 오남순,; 김동청,; 원선임,; In, Man-Jin

doi:10.3746/jkfn.2011.40.5.660

Cited by 12 publications

(1 citation statement)

References 14 publications

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“…Park and Yoon (2015) reported that the total sugar content of soluble fiber produced from Chinese cabbage waste was increased by enzymatic hydrolysis, similar to the present results. These results might be due to the increased dissolution of polysaccharides by the conversion of insoluble high molecular weight polysaccharide compounds, which are bound to the cell wall, to low molecular weight polysaccharides (Chae et al, 2011). The uronic acid content of WSP was the highest, at 5.67% and 10.30% in CF and HF, respectively, after hydrolysis for 24 h and was not significantly different to WSP produced after hydrolysis for 48 h. It has been reported that uronic acids affect various physiological activities such as antioxidant and anti-whitening (Chen et al, 2004) and that WSP obtained after hydrolysis for 24 h may exhibit strong physiological activity.…”

Section: Yield and Chemical Compositionmentioning

confidence: 99%

Characteristics of Water-soluble Polysaccharides Extracts Produced from Perilla Seed Meal via Enzymatic Hydrolysis

Hwang

Kim

Yoon

2020

CyTA - Journal of Food

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This study was conducted to produce water-soluble polysaccharide extracts (WSP) from perilla seed meal (PSM), a by-product of perilla seed oil extraction, using enzymatic hydrolysis. The aim was to confirm the potential of this method to obtain functional materials from PSM. The cellulose and hemicellulose fractions from PSM were hydrolyzed using Celluclast 1.5 L and Viscozyme L, respectively. The yield of WSP from both fractions increased with an increase in hydrolysis time. Physical properties of WSP, including solubility, oil-holding capacity, and emulsification properties, were increased by enzymatic hydrolysis. WSP produced by hydrolysis had greater antioxidant activity than WSP obtained without hydrolysis; the highest activity was observed after a hydrolysis reaction of 24 h. WSP retarded glucose and bile acid absorption. The data indicate that WSP from PSM have potentially valuable functional and biological activities. Características de los extractos de polisacáridos solubles en agua producidos a partir de harina de semillas de perilla mediante hidrólisis enzimática RESUMEN Este estudio se llevó a cabo para producir, mediante hidrólisis enzimática, extractos de polisacáridos solubles en agua (WSP) a partir de harina de semilla de perilla (PSM), un subproducto de la extracción de aceite de semilla de perilla. El objetivo de este ejercicio era confirmar el potencial de este método para obtener materiales funcionales a partir de la PSM. Las fracciones de celulosa y hemicelulosa de PSM se hidrolizaron utilizando Celluclast 1,5 L y Viscozyme L, respectivamente. El rendimiento de la PSM de ambas fracciones aumentó con el incremento del tiempo de hidrólisis. Las propiedades físicas de la PSM, entre ellas la solubilidad, la capacidad de retención de aceite y las propiedades de emulsificación, también se elevaron con la hidrólisis enzimática. Los WSP producidos por hidrólisis mostraron mayor actividad antioxidante que aquellos obtenidos sin aplicar hidrólisis; la mayor actividad se observó después de una reacción de hidrólisis de 24 horas. Los WSP retardaron la absorción de glucosa y de ácidos biliares. Los datos permiten concluir que los WSP producidos a partir de PSM tienen actividades funcionales y biológicas potencialmente valiosas.

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Section: Yield and Chemical Compositionmentioning

confidence: 99%

Characteristics of Water-soluble Polysaccharides Extracts Produced from Perilla Seed Meal via Enzymatic Hydrolysis

Hwang

Kim

Yoon

2020

CyTA - Journal of Food

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Physicochemical properties and storage stability of blueberry fermented by lactic acid bacteria

Lee¹,

Hong²

2015

Korean Journal of Food Preservation

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The physicochemical properties and storage stability of blueberries fermented by lactic acid bacteria were investigated. The viable cell count of lactic acid bacteria slowly increased to 5.96 log CFU/mL after 72 hr of fermentation. The pH decreased whereas titratable acidity increased after fermentation. The contents of total anthocyanin (31.52 mg/100 g) and cyanidin-3-glucoside (C3G) (5.41 mg/100 g) after 72 hr of fermentation were higher than those of non-fermented blueberries (16.10 mg/100 g and 2.21 mg/100 g, respectively). The L and a value decreased, and the b and △E value increased. The total polyphenol and flavonoid contents of fermented blueberries (2.21 g/100 g and 0.91 g/100 g, respectively) were higher than those of non-fermented blueberries (1.13 g/100 g and 0.49 g/100g, respectively). The DPPH radical scavenging activity and superoxide radical scavenging activity of the fermented blueberries were 30.74%, and 52.76%, respectively. The ferric reducing antioxidant power of the fermented blueberries (256.42 μM/g) was higher than that of non-fermented blueberries (191.52 μM/g). Anthocyanin and C3G content was stable in fermented blueberries after 42 days of storage. The results suggest that blueberries fermented by lactic acid bacteria have the potential to be functional materials in the food industry.

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Physiochemical Characteristics of <i>Panax ginseng</i> C. A Meyer Sprout Cultivated with Nanobubble Water and Antioxidant Activities of Enzymatic Hydrolysates

Kim¹,

Shin²,

Kang³

2018

J. Agirc. Life Sci.

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Improvement of Antioxidative Activity by Enzyme Treatment and Lactic Acid Bacteria Cultivation in Black Garlic

Cited by 12 publications

References 14 publications

Characteristics of Water-soluble Polysaccharides Extracts Produced from Perilla Seed Meal via Enzymatic Hydrolysis

Characteristics of Water-soluble Polysaccharides Extracts Produced from Perilla Seed Meal via Enzymatic Hydrolysis

Physicochemical properties and storage stability of blueberry fermented by lactic acid bacteria

Physiochemical Characteristics of <i>Panax ginseng</i> C. A Meyer Sprout Cultivated with Nanobubble Water and Antioxidant Activities of Enzymatic Hydrolysates

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