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자료유형
학술저널
저자정보
(강원대학교) (강원대학교) (강원도립대학) (강원대학교) (강원대학교)
저널정보
한국식품과학회 Food Science and Biotechnology Food Science and Biotechnology vol 18. no 3
발행연도
수록면
761 - 765 (5page)

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초록· 키워드

The effects of probiotic bacteria on the functional properties of squid by-products were investigated during fermentation. Bifidobacterium longum, Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus rhamnosus, and Pediococcus acidilactici were used to ferment the squid by-products for 96 hr at 37℃. The numbers of all probiotics increased to 10?-10? CFU/g after 96 hr fermentation. No substantial pH changes were observed. L. rhamnosus and P. acidilactici showed the highest 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activities. Interleukin-6 (IL-6) and tumor necrosis factor-α (TNF-α) secreted from B cells increased after adding the extracts of probiotic-fermented squid by-products. The human NK cells were grown well in the B cell-growing broth cultured with the extracts of squid by-products fermented by L. rhamnosus and P. acidilactici. Trimethylamine (TMA) and dimethylamine (DMA) contents were significantly decreased after probiotic-fermentation. Therefore, L. rhamnosus GG and P. acidilactici can be used for the fermentation of squid by-products and their use would provide benefits in functional food products.
#probiotic bacterium #2,2-diphenyl-1-picrylhydrazyl(DPPH) #trimethylamine #dimethylamine #squid by-product #interleukin-6 #tumor necrosis factor-α
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목차

  1. Abstract
  2. Introduction
  3. Materials and Methods
  4. Results and Discussion
  5. Acknowledgment
  6. References

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UCI(KEPA) : I410-ECN-0101-2013-573-000855508