Antioxidant Activities of Fermented Ulva pertusa Kjellman

摘要

This study measured the total phenol and flavonoid contents, radical scavenging activity of Ulva pertusa Kjellman fermented with various useful microorganisms (BS: Bacillus subtilis, LP: Lactobacillus plantarum, LC: Lactobacillus casei, LB: Lactobacillus brevis, CU: Candida utilis, YS: Saccharomyces cerevisiae strain CHY1011) and identified the future use of Ulva pertusa Kjellman as an industrial raw material, such as health functional foods. The yield of the freeze-dried powder of Ulva pertusa Kjellman fermented by CU, LB, LP, BS, LC, and YS was 56%, 55%, 54%, 50%, 48%, and 42% respectively. The total phenol contents were 6.05 — 4.39 gallic acid equivalent mg/g, with the highest content being found in the group fermented by YS. The flavonoid contents showed the highest value in the LP (3.92 CE mg/g). The control group and group fermented by LB showed IC50 values of 13.4 mg/mL and 3.27 mg/mL, respectively, on DPPH radical scavenging. The control group and group fermented by CU showed IC50 values of 7.75 mg/mL and 10.18 mg/mL, respectively, on the ABTS radical scavenging activity. The FRAP value (10 mg/mL) was highest in the LC (0.63 mM). Therefore, the fermentation of Ulva pertusa Kjellman using various microorganisms shows an increase in antioxidant activity, so that it can be developed as a functional food.