The Comparison of Antioxidative Properties of Seaweed Oligosaccharides Fermented by Two Lactic Acid Bacteria

Wu, Shao‐Chi; Wang, Fu-Jin; Pan, Chorng-Liang

doi:10.51400/2709-6998.1908

Cited by 17 publications

(4 citation statements)

References 51 publications

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“…At low temperatures, antioxidant enzymes increase to cope with antioxidant stress [ 73 ]. According to Wu et al [ 80 ], a higher antioxidant activity of seaweeds was due to the higher content of antioxidant molecules such as ascorbate, glutathione, phenols, and flavonoids. CAT and POX are antioxidant enzymes enacting a defense mechanism that prevents algal tissue from lipid peroxidation, protein denaturation, nucleic acid damage, and pigment loss [ 8 ].…”

Section: Discussionmentioning

confidence: 99%

Seasonal Changes in the Biochemical Constituents of Green Seaweed Chaetomorpha antennina from Covelong, India

et al. 2022

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Seaweeds are well known for having a wealth of nutritional benefits and providing ecological support to associated fauna. Seasonality influences the biochemical characteristics, affecting their ecological and economic values. In the present study, we evaluated pigments, primary and secondary metabolites, minerals, and antioxidant properties of green seaweed Chaetomorpha antennina growing on the intertidal rocks along the Covelong coast, India, in different seasons (from June 2019 to March 2020). Significant variations were found in the levels of antioxidants, minerals, and metabolites in different seasons, e.g., amino acid levels were the highest in post-monsoon and the lowest in summer. In monsoon, we found the highest concentration of fatty acids in the thalli. Lipid peroxidation and total antioxidant activity were at their maximum levels during post-monsoon, which indicated oxidative damage responses. No significant variations were found in the levels of photosynthetic pigments. The outcomes indeed suggested seasonal variations in the biochemical and nutrient profile of C. antennina. We suggest that the harvesting/collection of C. antennina for different nutrients and metabolites should be performed in the respective seasons.

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Section: Discussionmentioning

confidence: 99%

Seasonal Changes in the Biochemical Constituents of Green Seaweed Chaetomorpha antennina from Covelong, India

et al. 2022

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“…Phenolic compounds are frequently present in seaweeds, which contain a range of organic and inorganic compounds that can be beneficial to human health [59]. Algae generally exhibit a greater antioxidant activity because of increased levels of non-enzymatic antioxidant components, including phenols, flavonoids, ascorbic acid, and reduced glutathione [60]. The discovery of new medications and nutritious meals with antioxidant capabilities has spurred interest in marine bio-sources as potential natural sources of bioactive substances.…”

Section: Total Phenolic and Flavonoids Content Of Algae Extractsmentioning

confidence: 99%

Utilization of Algae Extracts as Natural Antibacterial and Antioxidants for Controlling Foodborne Bacteria in Meat Products

Hamad,

Samy,

Mehany

et al. 2023

Foods

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Padina pavonica, Hormophysa cuneiformis, and Corallina officinalis are three types of algae that are assumed to be used as antibacterial agents. Our study’s goal was to look into algal extracts’ potential to be used as food preservative agents and to evaluate their ability to inhibit pathogenic bacteria in several meat products (pastirma, beef burger, luncheon, minced meat, and kofta) from the local markets in Alexandria, Egypt. By testing their antibacterial activity, results demonstrated that Padina pavonica showed the highest antibacterial activity towards Bacillus cereus, Staphylococcus aureus, Escherichia coli, Streptococcus pyogenes, Salmonella spp., and Klebsiella pneumoniae. Padina pavonica extract also possesses most phenolic and flavonoid content overall. It has 24 mg gallic acid equivalent/g and 7.04 mg catechol equivalent/g, respectively. Moreover, the algae extracts were tested for their antioxidant activity, and the findings were measured using ascorbic acid as a benchmark. The IC50 of ascorbic acid was found to be 25.09 μg/mL, while Padina pavonica exhibited an IC50 value of 267.49 μg/mL, Corallina officinalis 305.01 μg/mL, and Hormophysa cuneiformis 325.23 μg/mL. In this study, Padina pavonica extract was utilized in three different concentrations (Treatment 1 g/100 g, Treatment 2 g/100 g, and Treatment 3 g/100 g) on beef burger as a model. The results showed that as the concentration of the extract increased, the bacterial inhibition increased over time. Bacillus cereus was found to be the most susceptible to the extract, while Streptococcus pyogenes was the least. In addition, Padina pavonica was confirmed to be a safe compound through cytotoxicity testing. After conducting a sensory evaluation test, it was confirmed that Padina pavonica in meat products proved to be a satisfactory product.

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“…It strengthens the immune system and prevents oxidative stress, reduces oxidative damage and reduces the production of active oxygen components (Barboza et al, 2018). On the other hand, antioxidant activity varies according to the type of lactic acid bacteria, the radical scavenging capacity of cellular or intracellular extracts, and the type of fermentable sugar in the medium (Wu et al, 2010). Alsayadi et al (2013) found that DPPH radical scavenging activity was over 70% in water kefir samples.…”

Section: Hashemi Et Al (2017) Fermented It Withmentioning

confidence: 99%

Physicochemical, Microbiological and Sensory Analyses of Functional Detox Juices Fermented With Water Kefir Grains

GÜLHAN

2023

Gıda

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In this study, detox juice prepared from green fruit and vegetable juices was fermented with water kefir grains at 25 ℃ for 48 hours and stored at 4 ℃ for 6 days. The samples had pH values of 3.41-3.97, titratable acidity of 0.196-0.495 g/100 mL, and brix values of 8%-10.4%. The 0th day samples had less phenolic substance than the control (861.26±0.24 mg GAE/L) (P<0.05). DPPH (82.2±0.19%) and CUPRAC (1.18±0.05 mmol Trolox/g) were the highest on the 6th day of storage. At the end of fermentation, an increase in color values for L* and b* and a decrease in a* value were determined (P<0.05). The microorganism loads rose from the 2nd to the 6th day of storage. Green fruit and vegetable juices may be utilized to make water kefir, an innovative functional beverage for vegetarians and vegans who can not consume probiotic dairy products.

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The Comparison of Antioxidative Properties of Seaweed Oligosaccharides Fermented by Two Lactic Acid Bacteria

Cited by 17 publications

References 51 publications

Seasonal Changes in the Biochemical Constituents of Green Seaweed Chaetomorpha antennina from Covelong, India

Seasonal Changes in the Biochemical Constituents of Green Seaweed Chaetomorpha antennina from Covelong, India

Utilization of Algae Extracts as Natural Antibacterial and Antioxidants for Controlling Foodborne Bacteria in Meat Products

Physicochemical, Microbiological and Sensory Analyses of Functional Detox Juices Fermented With Water Kefir Grains

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