Physicochemical and Functional Characteristics of a Novel Fermented Pepper (Capsiccum annuum L.) Leaves-based Beverage using Lactic Acid Bacteria

다국어 초록 (Multilingual Abstract)

Two lactic acid bacteria (LAB), Lactobacillushomohiochii JBCC 25 and L. homohiochii JBCC 46, wereisolated from a naturally fermented vinegar beverage.
Fermented pepper leaves beverage (FPLB-3) which indicatedgood assessment based on a sensory evaluation test wasprepared using the mixed strains. The prepared FPLB-3showed enhanced functional aspects based on γ-aminobutyricacid (23.6 mg%), total polyphenol (2,828.2 gallic acidequivalents μg/g), and flavonoid contents (2,008.8 catechinequivalents μg/g). Moreover, FPLB-3 showed significantlystronger scavenging activities for the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical (84.6%) and superoxideradical (90.8%) and outstanding inhibitory activity againstα-glucosidase of 65.9% at 50 mg/mL compared to the rawmaterial. Based on the results, the newly developed FPLBusing Wongi-1 pepper leaves and Lactobacillus is expectedto be a novel functional food with natural antioxidant andantidiabetic capacities.

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