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Biological activity in traditional Alaska pollack sikhae during low temperature fermentation
Author(s) -
Cha YongJun,
Jeong EunJeong,
Kim Hun,
Cho WooJin,
Nam GiJin
Publication year - 2004
Publication title -
biofactors
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.204
H-Index - 94
eISSN - 1872-8081
pISSN - 0951-6433
DOI - 10.1002/biof.5520220163
Subject(s) - fermentation , chemistry , xanthine oxidase , food science , bacillus cereus , cereus , bacillus subtilis , bacteria , enzyme , biochemistry , biology , genetics
Biological activity was examined on Alaska pollack sikhae produced with 4 treatments (by irradiating at 5 or 10 kGy, or by adding either 0.1 or 0.3% of chitooligosaccharide), compared with control (2‐step fermentation only) during fermentation at ‐2°C. The extracts (500 ppm level) of sikhae had antimicrobial activities against 4 different strains of food poisoning bacteria such as Staphy. aureus, B. subtilis, B. cereus, and L. monocytogenes. Antioxidative activity (EDA 50 , 11.55 mg/mL) in control group increased with time up to 60 days of fermentation but decreased thereafter, while those levels in other products were kept within 10.60–18.30 mg/mL ranges during fermentation. Inhibitory activity of angiotensin‐I converting enzyme (ACE) (IC 50 , 1.51–2.89 mg/mL) in all products was observed during fermentation except at 0 day. Inhibitory activity of xanthine oxidase (XO) (IC 50 , 0.65–0.87 mg/mL) in all products also increased with time up to 30 days of fermentation. Without irradiating or adding of chitooligosaccharide, Alaska pollack sikhae showing biological activities was enough by 2‐step fermentation and storage at ‐2°C only.