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- W2288447053 abstract "The aim of this study is to assess the potential of the lactic acid bacteria fermentation products (LABFPs) of agar polysaccharide (AgPS) and enzymatically prepared agarooligosaccharide-lysates (AgOSLys) for future utility as antioxidant additives in health foods. The antioxidative properties of thirty six LABFPs from six commercial agars or their AgOSLys produced by two lactic acid bacteria (LAB) strains, Enterococcus (Ent.; formerly Streptococcus) faecalis BCRC13076 and/or Lactobacillus (Lb.) rhamnosus BCRC14068 were evaluated by a series of antioxidative assays. The fermentation products of AgOSLys (AgOS-LABFPs) showed substantial reducing power, an increased chelating effect on ferrous ions, an increased inhibition effect on the hemoglobin-catalyzed peroxidation of linoleic acid, and an increased scavenging capacity towards hydrogen peroxide, compared with the fermentation products of AgPS (AgPS-LABFPs). However, AgOS-LABFPs showed a reduced activity toward α,α-diphenyl-β- picrylhydrazyl (DPPH) radicals. Among the thirty six LABFPs tested, only two exhibited a scavenging effect upon hydroxyl radicals. These findings indicate that AgPS-LABFPs and AgOS-LABFSs may be potentially useful as antioxidative food components." @default.
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- W2288447053 date "2011-12-01" @default.
- W2288447053 modified "2023-09-28" @default.
- W2288447053 title "Antioxidative Properties of Two Lactic Acid Bacteria Fermented Agar Oligosaccharides" @default.
- W2288447053 doi "https://doi.org/10.29822/jfst.201112.0006" @default.
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