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The Comparison Of Antioxidative Properties Of Seaweed Oligosaccharides Fermented By Two Lactic Acid Bacteria, Shao-Chi Wu, Fu-Jin Wang, Chorng-Liang Pan

Journal of Marine Science and Technology

The aim of this study was to investigate if the antioxidant properties of lactic acid bacteria (LAB) fermentation products have the potential to be used in future food materials. Twenty four LAB fermentation products, derived from two LAB strains, Enterococcus (Ent.; formerly Streptococcus) faecalis BCRC13076 and/or Lactobacillus (Lb.) rhamnosus BCRC14068 fermented through four seaweed polysaccharide extracts (SwPSExts) from Gelidium sp., Gracilaria sp., Monostroma (Mon.) nitidum, and Porphyra (Por.) dentate or their seaweed-oligosaccharide-lysates (SwOSLys) source digested by agarases, had their antioxidative properties evaluated by six in vitro methods. Seaweed oligosaccharide LAB fermentation product (SwOS-LAFP) showed a significantly greater reducing power, an …