Radical scavenging capacities of saba-narezushi, Japanese fermented chub mackerel, and its lactic acid bacteria

LWT

Volumn 47, Issue 1, 2012, Pages 25-30

  Kanno, Tomomi ^a   Kuda, Takashi ^a   An, Choa ^a   Takahashi, Hajime ^a   Kimura, Bon ^a  

^a TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

Author keywords

DPPH; Fermented fish; Lactobacillus plantarum; Leuconostoc mesenteroides; Narezushi; Superoxide anion radical scavenging capacity

Indexed keywords

ANTIOXIDANTS; BACILLI; DAIRIES; FERMENTATION; FISH; LABORATORIES; PROBIOTICS; SUGARS;

DPPH; FERMENTED FISHES; LACTOBACILLUS PLANTARUM; LEUCONOSTOC MESENTEROIDES; NAREZUSHI; SUPEROXIDE ANION RADICALS;

LACTIC ACID;

BACTERIA (MICROORGANISMS); GLYCINE MAX; LACTOBACILLUS PLANTARUM; LEUCONOSTOC MESENTEROIDES; RASTRELLIGER;

EID: 84857111129     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.01.007     Document Type: Article

References (25)

1. An C., Takahashi H., Kimura B., Kuda T. Comparison of PCR-DGGE and PCR-SSCP analysis for bacterial flora of Japanese traditional fermented fish products, aji-narezushi and iwashi-nukazuke. Journal of the Science of Food and Agriculture 2010, 90:1796-1801.
2. Butterfield D.A., Castegna A., Pocernich C.B., Drake J., Scapagnini G., Calabrese V. Nutritional approaches to combat oxidative stress in Alzheimer's disease. The Journal of Nutritional Biochemistry 2002, 13:444-461.
3. Chen J., Lindmark-Månsson H., Gorton L., Akesson B. Antioxidant capacity of bovine milk as assayed by spectrophotometric and amperometric methods. International Dairy Journal 2003, 13:927-935.
4. Faithong N., Benjakul S., Phatcharat S., Binsan W. Chemical composition and antioxidative activity of Thai traditional fermented shrimp and krill products. Food Chemistry 2010, 119:133-140.
5. Georgethi S.R., Casagrande R., Souza C.R.F., Oliveria W.P., Fonseca M.J.V. Spray drying of the soybean extract: effects on chemical properties and antioxidant activity. LWT - Food Science and Technology 2008, 41:1521-1527.
6. Goodman M., Bostick R.M., Kucuk O., Jones D.P. Clinical trials of antioxidants as cancer prevention agents: past, present, and future. Free Radical Biology & Medicine 2011, 51:1068-1084.
7. Groussard C., Morel I., Chevanne M., Monnier M., Josianne C., Delamarche A. Free radical scavenging and antioxidant effects of lactate ion: an in vitro study. Journal of Applied Physiology 2000, 89:169-175.
8. Ichishima E. Invitation to fermented foods (Hakkou Shokuhin eno Shotai) 2004, Shokabo, Tokyo, (in Japanese).
9. Itou K., Kobayashi S., Ooizumi T., Akahane Y. Changes of proximate composition and extractive components in narezushi, a fermented mackerel product, during processing. Fisheries Science 2006, 72:1269-1276.
10. Kim Y.H., Keeton J.T., Smith S.B., Maxim J.E., Yang H.S., Savell J.W. Evaluation of antioxidant capacity and colour stability of calcium lactate enhancement on fresh beef under highly oxidising conditions. Food Chemistry 2009, 115:272-278.
11. Kuda T., Hishi T., Maekawa S. Antioxidant properties of dried product of 'haba-nori', an edible brown alga, Petalonia binghamiae (J. Agaradh) Vinogradova. Food Chemistry 2006, 98:545-550.
12. Kuda T., Izawa Y., Ishii S., Takahashi H., Torido Y., Kimura B. Suppressive effect of Tetragenococcus halophilus, isolated from fish-nukazuke, on histamine accumulation in salted and fermented fish. Food Chemistry 2012, 130:569-574.
13. Kuda T., Kaneko N., Yano T., Mori M. Induction of superoxide anion radical scavenging capacity in Japanese white radish juice and milk by Lactobacillus plantarum isolates from aji-narezushi and kaburazushi. Food Chemistry 2010, 120:517-522.
14. Kuda T., Tanibe R., Mori M., Take H., Michihata T., Yano T., et al. Microbial and chemical properties of aji-no-susu, a traditional fermented fish with rice product in the Noto Peninsula, Japan. Fisheries Science 2009, 75:1499-1506.
15. Kuda T., Yano T. Changes od radical-scavenging capacity and ferrous reducing power in mackerel Scomber japonicus and Pacific saury Cololabis saria furing 4 °C storage and retorting. LWT - Food Science and Technology 2009, 42:1070-1075.
16. Kuda T., Yano T., Matsuda N., Nishizawa M. Inhibitory effects of laminaran and molecular alginate the putrefactive compounds produced by intestinal microflora in vitro and in rats. Food Chemistry 2005, 91:745-749.
17. Macdonald J., Galley H.F., Webster N.R. Oxidative stress and gene expression in sepsis. British Journal of Anaesthesia 2003, 90:221-232.
18. Novoselova E.G., Lunin S.M., Novoselova T.V., Khrenov M.O., Glushkova O.V., Avkhacheva N.V., et al. Naturally occurring antioxidant nutrients reduce inflammatory response in mice. European Journal of Pharmacology 2009, 615:234-240.
19. Seifried H.E., Anderson D.E., Fisher E.I., Milner J.A. A review of the interaction among dietary antioxidants and reactive oxygen species. The Journal of Nutritional Biochemistry 2007, 18:567-579.
20. Sugamura K., Keaney J.F. Reactive oxygen species in cardiovascular disease. Free Radical Biology & Medicine 2011, 51:978-992.
21. Virtanen T., Pihlanto A., Akkanen S., Korhonen H. Development of antioxidant activity in milk whey during fermentation with lactic acid bacteria. Journal of Applied Microbiology 2006, 102:106-115.
22. Wang Y.C., Yu R.C., Yang H.Y., Chou C.C. Sugar and acid contents in soymilk fermented with lactic acid bacteria alone or simultaneously with bifidobacteria. Food Microbiology 2003, 20:333-338.
23. Wootton-Beard P.C., Moran A., Ryan L. Stability of the total antioxidant capacity and total polyphenol content of 23 commercially available vegetable juices before and after in vitro digestion measured by FRAP, DPPH, ABTS and Folin-Ciocalteu methods. Food Research International 2011, 44:217-224.
24. Wu S.C., Su Y.S., Cheng H.Y. Antioxidant properties of Lactobacillus-fermented and non-fermented Graptopetalum paraguayense E. Walther at different stages of maturity. Food Chemistry 2011, 129:804-809.
25. Yen G.C., Chang Y.C., Su S.W. Antioxidant activity and active compounds of rice koji fermented with Aspergillus candidus. Food Chemistry 2003, 83:49-54.