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)

published in 2014. 1. 31

Abstracts

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.

Keyword

fermentation
mushroom
lactic acid bacteria
antioxidative activity

Chemical Compound (All 3)

Theophylline (C₇H₈N₄O₂)

hydroxanthine (C₅H₄N₄O₂)

L- ascorbic acid (C₆H₈O₆)

Analytical Information

Analytical Information of the Articles
IPC	A61K 36/07, A61K 36/074, A61P 39/06
Analytical Keyword	Phellinus linteus; Ganoderma lucidum; Lentinus edodes; antioxidant; mushroom; lactic acid bacteria; fermentation; hot water; extract; DPPH radical scavenging activity; ABTS radical scavenging activity; polyphenol; xanthine oxidase; superoxide dismutase=SOD
Herb keywrd	Phellinus linteus; Ganoderma lucidum; Lentinus edodes
Disease keywrd	antioxidant
Etc. keywrd	mushroom; lactic acid bacteria; fermentation; hot water; extract; DPPH radical scavenging activity; ABTS radical scavenging activity; polyphenol; xanthine oxidase; superoxide dismutase=SOD

Published Information

Cover

Published Information of the Articles
Country	kor
Publisher	The Korean Society of Food Science and Nutrition
KJTK Publish Information	Volume 8. 2014. 12. 31
TKOI It is persistent identifier of content provided by the Korean Traditional Knowledge Portal. It is used as a permanent access route to each content. Syntax: http://tkoi.koreantk.com/[TKOI] Example: http://tkoi.koreantk.com/TKOI:KTKP-TSS-0000045749	TKOI:KTKP-TSS-0000225249