Antioxidative Properties of Two Lactic Acid Bacteria Fermented Agar Oligosaccharides

兩株乳酸菌發酵洋菜寡醣水解液之抗氧化性

吳紹祺(Shao-Chi Wu) ； 曾國政(Kuo-Chang Zen) ； 潘崇良(Chorng-Liang Pan)

《臺灣水產學會刊》 38卷4期 (2011/12) Pp. 337-351

https://doi.org/10.29822/JFST.201112.0006

摘要

本報告在於將6種市售洋菜多醣及其洋菜寡醣水解物，經Enterococcus faecalisBCRC13076及／或Lactobacillus rhamnosus BCRC14068乳酸發酵後，所得36種乳酸菌發酵產物之6項抗氧化能力，評估在健康食品之未來潛在能力。除清除DPPH自由基能力外，以乳酸菌Enterococcus faecalis BCRC13076及／或Lactobacillus rhamnosus BCRC 14068發酵洋菜寡醣所得乳酸發酵產物，於其餘還原力、螯合亞鐵離子能力、血紅素催化亞麻油酸自氧化抑制能力、過氧化氫清除效應、或羥基自由基清除能力等五種測試結果均顯示較洋菜多醣乳酸發酵產物為佳之抗氧化性。

關鍵字

洋菜 ； 洋菜寡醣 ； 抗氧化性 ； 乳酸菌 ； 發酵

並列摘要

The aim of this study is to assess the potential of the lactic acid bacteria fermentation products (LABFPs) of agar polysaccharide (AgPS) and enzymatically prepared agarooligosaccharide-lysates (AgOSLys) for future utility as antioxidant additives in health foods. The antioxidative properties of thirty six LABFPs from six commercial agars or their AgOSLys produced by two lactic acid bacteria (LAB) strains, Enterococcus (Ent.; formerly Streptococcus) faecalis BCRC13076 and/or Lactobacillus (Lb.) rhamnosus BCRC14068 were evaluated by a series of antioxidative assays. The fermentation products of AgOSLys (AgOS-LABFPs) showed substantial reducing power, an increased chelating effect on ferrous ions, an increased inhibition effect on the hemoglobin-catalyzed peroxidation of linoleic acid, and an increased scavenging capacity towards hydrogen peroxide, compared with the fermentation products of AgPS (AgPS-LABFPs). However, AgOS-LABFPs showed a reduced activity toward α,α-diphenyl-β- picrylhydrazyl (DPPH) radicals. Among the thirty six LABFPs tested, only two exhibited a scavenging effect upon hydroxyl radicals. These findings indicate that AgPS-LABFPs and AgOS-LABFSs may be potentially useful as antioxidative food components.

並列關鍵字

Agar ； Agarooligosaccharides ； Antioxidative properties ； Lactic acid bacteria ； Fermentation