So-Won Jang, Hyeon Hwa Oh, Do-Youn Jeong, Geun-Seoup Song
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Fermentation characteristics and anti-hypolipidemic effect of barley wine from co-fermentation with yeast and lactic acid bacteria
In this study, the variations in ingredients (organic acid, free sugar, free amino acid, β-glucan, γ-aminobutyric acid (GABA), total phenolic content (TPC)) of single yeast fermentation (SYF0d, SYF5d, SYF10d) and simultaneous cultured fermentation (SCF0d, SCF5d, SCF10d) were analyzed. The contents of β-glucan, GABA, and TPC in SCF10d were higher compared to those in SYF10d (417.28, 596.77, and 495.66 μg/mL), at 1158.92, 818.57, and 605.48 μg/mL, respectively. DPPH radical activity, ABTS radical activity, and oxygen radical absorbance capacity were greater in SCF10d than in SYF10d (187.60, 885.58, and 1.98 mg/mL), at 506.05, 1674.90, and 2.73 mg/mL, respectively. Anti-hypolipidemic (ACE1 inhibitory activity) and anti-cholesterol (HMG-CoA reductase inhibitory activity) of SCF10d were 59.66% (1/5 dilution factor, DF) and 37.16% (1/10 DF), respectively. These results suggest that SCF had higher antioxidant and anti-hypolipidemic activities.
期刊介绍：
The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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