期刊
FOOD SCIENCE AND BIOTECHNOLOGY
卷 23, 期 1, 页码 187-194出版社
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
DOI: 10.1007/s10068-014-0025-4
关键词
pepper leaves; fermented beverage; Lactobacillus homohiochii; antidiabetic activity; antioxidant activity
资金
- Jeollabuk-do
- Jeonbuk Institute for Bioindustry
- Imsil Agricultural Technology Center
- Sunchang Country (high value-added) Food Technology Development Program, Ministry for Food, Agriculture, Forestry and Fisheries, Korea [311036-3]
Two lactic acid bacteria (LAB), Lactobacillus homohiochii JBCC 25 and L. homohiochii JBCC 46, were isolated from a naturally fermented vinegar beverage. Fermented pepper leaves beverage (FPLB-3) which indicated good assessment based on a sensory evaluation test was prepared using the mixed strains. The prepared FPLB-3 showed enhanced functional aspects based on gamma-aminobutyric acid (23.6 mg%), total polyphenol (2,828.2 gallic acid equivalents mu g/g), and flavonoid contents (2,008.8 catechin equivalents mu g/g). Moreover, FPLB-3 showed significantly stronger scavenging activities for the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical (84.6%) and superoxide radical (90.8%) and outstanding inhibitory activity against alpha-glucosidase of 65.9% at 50 mg/mL compared to the raw material. Based on the results, the newly developed FPLB using Wongi-1 pepper leaves and Lactobacillus is expected to be a novel functional food with natural antioxidant and antidiabetic capacities.
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