Production of sesaminol and antioxidative activity of fermented sesame with Lactobacillus plantarum P8, Lactobacillus acidophilus ATCC 4356, Streptococcus thermophilus

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• 作者：Jin-Ju Bae ; Su-Jung Yeon ; Woo-Joon Park ; Go-Eun Hong…
• 关键词：sesame ; fermentation ; lactic acid bacteria ; sesaminol ; aglycone
• 刊名：Food Science and Biotechnology
• 出版年：2016
• 出版时间：February 2016
• 年：2016
• 卷：25
• 期：1
• 页码：199-204
• 全文大小：344 KB
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• 作者单位：Jin-Ju Bae (1)
  Su-Jung Yeon (1)
  Woo-Joon Park (1)
  Go-Eun Hong (1)
  Chi-Ho Lee (1)
  
  1. Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029, Korea
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  
• 出版者：The Korean Society of Food Science and Technology in co-publication with Springer
• ISSN：2092-6456

文摘

This study was carried out to select the most competent bacterial cultures that could convert sesaminol glycosides to aglycone by β-glucosidase produced by lactic acid bacteria such as Lactobacillus acidophilus, Lactobacillus plantarum (LP), and Streptococcus thermophilus in sesame fermented at 37°C for 24 h. The pH of fermented sesame was decreased compared to non-fermented controls. The pH of LP was lower than that of the other two during fermentation. Fermented sesame had higher antioxidant activity compared to non-fermented controls during the entire fermentation time. Total phenol content, DPPH free radical scavenging assay, reducing power assay of sesame fermented by LP was the highest compared to the others. In addition, sesame fermented by LP had more bioconversion of sesaminol glycoside to aglycone compared to the others. Therefore, LP was the best bacterial culture of the three strains studied for producing functional fermented sesame for good health.