Physicochemical Properties and Antioxidant Activities of Fermented Mulberry by Lactic Acid Bacteria

이대훈,; 홍주헌,

doi:10.3746/jkfn.2016.45.2.202

Journal of the Korean Society of Food Science and Nutrition

2016

DOI: 10.3746/jkfn.2016.45.2.202

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Physicochemical Properties and Antioxidant Activities of Fermented Mulberry by Lactic Acid Bacteria

이대훈 이대훈

홍주헌 홍주헌²

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Cited by 11 publications

References 24 publications

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Lactic fermentation enhances the antioxidant activity of gold kiwifruit

Ryu¹,

Park²,

Moon³

et al. 2018

Korean Journal of Food Preservation

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Gold kiwifruit was fermented with Lactobacillus plantarum CK10 derived from kimchi and the fermented products were extracted with ethanol at various fermentation time-points The bacterial cellular density, total titratable acidity, total polyphenol content (TPC), and total flavonoid content (TFC) increased during fermentation, while pH values and total soluble solids decreased. Levels of TPC and TFC were highest after five days, at 1.21±0.13 mg GAE/g dry weight and 0.36±0.04 mg RE/g dry weight, respectively. The antioxidant activities of the fermented gold kiwifruit were analyzed using Fe 2+ chelating activity, 2,2-diphenyl-1-picrylhydrazyl (DPPH)-, and 2,2'-azino-bis(3ethylbenzothiazoline-6-sulphonic acid) (ABTS)-radical scavenging activities, and superoxide dismutase (SOD)-like activity. The Fe 2+ chelating activity of gold kiwifruit (125-500 μg/mL) peaked after five days of fermentation at 38.40-78.47%. The DPPH radical-scavenging activity and SOD-like activity were somewhat higher after seven days of fermentation (36.01-86.81% and 54.79-93.83% at 2.5-10.0 mg/mL concentration of samples, respectively). On the other hand, the ABTS radical-scavenging activity of fermented gold kiwifruit was similar to that of the non-fermented form. The polyphenol and flavonoid contents were significantly correlated with the antioxidant activity. In conclusion, our results suggest that TPC, TFC, and antioxidant activity were increased after five and seven days of fermentation, respectively. Therefore, fermented gold kiwifruit with its increased antioxidant activity could be useful in the development of functional foods. Key words：antioxidant, chemical characteristics, fermentation, gold kiwifruit, Lactobacillus plantarum

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Lactic fermentation enhances the antioxidant activity of gold kiwifruit

Ryu¹,

Park²,

Moon³

et al. 2018

Korean Journal of Food Preservation

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Quality characteristics of yakju added with lactic acid bacteria-fermented ginseng sprouts

Kim¹,

Woo²,

Choi³

et al. 2022

Korean J. Food Preserv.

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This study aimed to improve the physiological activity and processing properties of ginseng sprouts. We first determined the effect of extraction and fermentation conditions on the antioxidant activity of ginseng sprouts. The optimal extraction conditions were 2 h at 80°C, with water as a solvent. The fermentation strains used were Lactobacillus delbrueckii subsp. bulgaricus KCTC 3635 and Enterococcus faecalis KCTC 3206. We then analyzed the changes in the reducing sugar and alcohol content. In fermented samples, the reducing sugar content was lower and the alcohol content was higher than those in control sample. The cell counts of lactic acid bacteria were higher in the fermented samples than those in the control sample. Fermented samples contained more ginsenoside than the extract samples, and ginsenoside was not detected in the control sample. The total polyphenol and total flavonoid contents were relatively high in the fermented samples, particularly in the sample fermented by E. faecalis. Finally, sensory evaluation revealed that the Yakju prepared using ginseng sprouts fermented by lactic acid bacteria was preferable to other drinks control and ginseng sprouts extracted sample. Overall, it was confirme that the addition of fermented ginseng improved the physiological activity and palatability of yakju, there by improving the quality of yakju.

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Quality Characteristics and Antioxidant Activity of Yogurt Containing Various Amounts of Sweet Potato Powder

Hwang,

Cheung

2024

JKFN

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The study was conducted to investigate the quality characteristics, bioactive compounds, and antioxidant activities of yogurt prepared by replacing powdered skim milk with 0%, 5%, 10%, and 15% sweet potato powder. Both pH and soluble solids decreased, but acidity increased in the control and treatment groups in proportion to the fermentation time of the yogurt and the sweet potato powder content. The lactic acid bacteria also increased rapidly as the fermentation time increased, and it was confirmed that the level of lactic acid bacteria in the experimental group in which 5∼15% of sweet potato powder was added was higher than that of the control group. The total polyphenol and flavonoid content of the yogurt increased in proportion to the amount of sweet potato powder added, and the antioxidant activity also tended to increase in proportion to the sweet potato powder content. The above results indicated that adding sweet potato powder to yogurt increases bioactive compounds, thereby enhancing antioxidant activity. It is suggested that adding sweet potato powder at levels of 5% to 15% by weight in place of skim milk powder can effectively utilize the functional properties of sweet potatoes in yogurt production.

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Physicochemical Properties and Antioxidant Activities of Fermented Mulberry by Lactic Acid Bacteria

Cited by 11 publications

References 24 publications

Lactic fermentation enhances the antioxidant activity of gold kiwifruit

Lactic fermentation enhances the antioxidant activity of gold kiwifruit

Quality characteristics of yakju added with lactic acid bacteria-fermented ginseng sprouts

Quality Characteristics and Antioxidant Activity of Yogurt Containing Various Amounts of Sweet Potato Powder

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