Comparison of Antioxidative and Antimutagenicity Properties of Laminaria japonica Oligosaccharides Fermentation Product by Lactic Acid Bacteria

Abstract

L-Lam is the oligosaccharides solution of Laminaria (Lam.) japonica where their polysaccharides extract digested by 5 units/ml cellulase and 5 units/ml agarases (MA103-agarases and MAEF08-agarases). Lactic acid bacteria (LAB) fermentation products were obtained from the (I) Lam, (II) L-Lam, (III) L-Lam plus 0.5% yeast extract, or (IV) L-Lam plus 0.5% peptone were fermented individually with the following LAB starter groups: (A) Lactobacillus (Lb.) rhamnosus BCRC14068 and Enterococcus (Ent.) faecalis BCRC13076, (B) Lb. plantarum BCRC10069 and Lb. plantarum BCRC12250, or (C) Lb. plantarum BCRC10069 and Lactococcus (Lc.) lactis BCRC12315. The chelating ability on Fe(superscript 2+) ion of group (C) lactic starters fermented (IV) L-Lam-P was over 76.2%. The DPPH radical scavenging effect of lactic starters fermented nitrogen source added to L-Lam, (III) and (IV), were stronger than the groups without nitrogen source added to L-Lam, (I) and (II), fermented by lactic starters. Lactic starters fermentation products derived from (IV), 0.5% peptone added L-Lam, also showed a higher antioxidative capacity on TEAC (74.3%-78.6%), which was the best of all the fermentation products. The inhibition effect of (II) L-Lam against the mutagenicity induced by direct-acting mutagen 4-NQO evaluated by Salmonella (Sal.) typhimurium TA100 was 46.2%. It was only significantly higher than group (A) lactic starters fermented products with (III) L-Lam-YE (19.8%), but it showed no difference from the other fermented products. The inhibition effect of L-Lam against the mutagenicity induced by indirectacting mutagen B[a]P (with S9 mix) evaluated by Sal. typhimurium TA100 was 36.9%, which was only significantly higher than group (C) lactic starters fermented products with (III) L-Lam-YE (12.6%), but showed no difference from the other fermented products.