Effects of Lactobacillus brevis BJ20 Fermentation on the Antioxidant and Antiinflammatory Activities of Sea Tangle Saccharina japonica and

摘要

Inordinate stress causes disorders of various systems in humans and activates defense mechanisms to maintain homeostasis in the body. Sleep is a vital, highly organized process regulated by complex systems of neuronal networks and neurotransmitters. Sleep is an essential biological process whose underlying regulating involves numerous anatomical structures and biochemical substances that can be compromised by stress and by the immune system. Gamma-amino butyric acid (GABA) is the main inhibitory neurotransmitter of the central nervous system, and activation of GABA_a receptors is known to favor sleep. This study was conducted to evaluate the possible application of Lactobacillus brevis BJ20 fermentation to improve the functional qualities of sea tangle Saccharina japonica and oyster Crassostrea gigas. Antioxidant activity was determined by assaying levels of radical scavenging activity against 1,1 -diphenyl-2-picrylhydrazyl (DPPH) and superoxide. L. brevis BJ20 fermentation of sea tangle and oysterenhanced both antioxidant and antiinflammatory activities. These results suggested that L. brevis BJ20 fermented sea tangle and oyster could be used for alleviation of stress and to promote sleep.