FERMENTED FOOD PRODUCT HAVING INCREASED ANTIOXIDANT ACTIVITY AND METHOD FOR TESTING ANTIOXIDANT ACTIVITY IN VIVO

摘要

PURPOSE: A fermented food product obtained by fermenting barley, wormwood, kelp and soybeans using Bacillus licheniformis B1 strains is provided. It exhibits better antioxidant activity than original material. The test of antioxidant activity in vivo is achieved by inoculating E. coli into GM medium and then adding paraquat and the fermented food product thereto. CONSTITUTION: Strains of Bacillus licheniformis B1(KCTC 0755BP) are inoculated into barley, wormwood, kelp and soybeans, cultured at 37deg.C for 24hr and then freeze dried to give a fermented food product for inhibiting oxidation. The method for testing antioxidant activity in vivo comprises: inoculating E. coli DH5 into GM medium containing vitamin B12 and adding paraquat; dissolving the fermented food product in 1ml 100% ethanol and adding to the medium; and measuring OD of strains due to time lapse at 600nm. The GM medium contains 0.5% by weight of glucose, 0.02% by weight of MgSO4, 0.2% by weight of citric acid, 1% by weight of K2HPO4 and 0.35% by weight of NaNH4HPO4.