In vitro antioxidant, anti-glycation and immunomodulation activities of fermented blue-green algae Aphanizomenon flos-aquae View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2019-01-29

AUTHORS

Miyu Taniguchi, Takashi Kuda, Junna Shibayama, Tetsuya Sasaki, Toshihide Michihata, Hajime Takahashi, Bon Kimura

ABSTRACT

To clarify the antioxidant, anti-glycation and immunomodulatory capacities of fermented blue-green algae Aphanizomenon flos-aquae (AFA), hot aqueous extract suspensions made from 10% AFA were fermented by Lactobacillus plantarum AN7 and Lactococcus lactis subsp. lactis Kushiro-L2 strains isolated from a coastal region of Japan. The DPPH and O2- radical scavenging capacities and Fe-reducing power were increased in the fermented AFA. The increased DPPH radical scavenging capacity of the fermented AFA was fractionated to mainly < 3 kDa and 30-100 kDa. The increased O2- radical scavenging capacities were fractionated to mainly < 3 kDa. Anti-glycation activity in BSA-fructose model rather than BSA-methylglyoxal model was increased by the fermentation. The increased anti-glycation activity was fractionated to mainly 30-100 kDa. The NO concentration in the murine macrophage RAW264.7 culture media was high with the fermented AFA. The increased immunomodulation capacity was also fractionated to mainly 30-100 kDa. These results suggest that the fermented AFA is a more useful material for health foods and supplements. More... »

PAGES

1-12

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s11033-019-04628-7

DOI

http://dx.doi.org/10.1007/s11033-019-04628-7

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1111768909

PUBMED

https://www.ncbi.nlm.nih.gov/pubmed/30694455


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