Abstract
The functionality of a lactic acid beverage brewed by fermentation with lactic acid bacteria and sake yeast using white rice flour was investigated. The polyphenol concentration measured by the Folin -Dennis method was 110-130 mg/200 me. These levels were much greater than those found in the seven commercial beverages used as controls.This beverage had the ability to scabenge the superoxide anion radical (02), which was measured by the method employing the xanthine-xanthine oxidase system. Prevention of autoxidation of emulsified linoleic acid was determined by measuring the rate of discoloration of beta-carotene caused by the oxidation of linolec acid.As a result, this beverage showed an antioxidative activity superior to that of the authentic reagent, 1 mg of BHA. The Anti-allergic activity was represented by the inhibitory action on hyaluronidase.This beverage had the same activities as 250 mg/me of Saiboku-To, an anti-allergic drug used in chinese medicine.Also, it was found that this beverage had a strong ability to inhibit the Angiotensin I converting enzyme and the mutagenicity of Trp-P-2.
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