Antioxidant Activity of Sargassum fulvellum and Fermentation by Lactobacillus plantarum and Lactobacillus casei

다국어 초록 (Multilingual Abstract)

Sargassum fulvellum (SF) is a marine plant that grows in Southeast Asia and is known to have various physiologically active effects such as antioxidant, anti-inflammatory. Many natural product are reported to have increased antioxidant activity due to the fermentation of lactobacillus. Therefore, we investigated that the antioxidant activity of SF and two species of Lactobacillus fermentation extracts. Two species of Lactobacillus used for fermentation were Lactobacillus plantarum (SFP) and Lactobacillus casei (SFC), each was fermented for 24 hours and then extracted with 70% ethanol for 24 hours, 3 times. The extracts were used after filtration and concentration, and then freeze-dried. Antioxidant activity was evaluated through DPPH radical scavenging, ABTS radical scavenging, Total polyphenol and flavonoid contents, Reducing power, and DNA break repair experiments. As a result, All samples showed increased antioxidant activity in a concentration-dependent manner. From the above results, the fermented SF extract has improved antioxidant effects than SF. We suggest that the fermanted SF will become a strong natural antioxidant drug.