Congress & Meeting



Annual Meeting of Japan Society for Bioscience, Biotechnology, and Agrochemistry 2010

Date 2010/01/01

Alteration of the amount of brown pigments in the extract with the duration of fermentation periods.

A fermented vegetable food is known its functionalities, including an antioxidant activity and a suppressive action on blood pressure elevation. In this study, we examined an antioxidant activity and a suppressive action on blood pressure elevation by using a fermented vegetable food that is a combination of several tens of plant ingredients fermented and matured by lactic acid bacteria for five years. We took some samples of the fermented extract after 6 months, 2 years and 5 years of its fermentation. As a result from the test on food functionality, the amount of brown pigments in the extract increased with the duration of fermentation and maturation periods. At the same time, the increase of the DPPH radical scavenging activity and the Angiotensin I Converting Enzyme (ACE) inhibitory activity were observed.

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